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Spring Crossing Gluten-Free Grass-Fed Jibarito Recipe (Puerto Rican Steak & Plantain Sandwich)

A Spring Crossing Grass Fed Ribeye Steak topped with Sweet Corn Relish in a rustic farmhouse setting
Naturally Gluten-Free Authentic Puerto Rican Jibarito made with Spring Crossing Grass-Fed Steak.

Spring Crossing is dedicated to keeping your life simple and easy. That's why we bring you our exclusive Grass Fed Beef recipes without the story. Our content is just as lean, additive-free, and straight-to-the-point as our natural, healthy beef. That's what we're all about: Giving you the convenience to bring delicious, healthy meals to your family and friends.

Now, let's skip to the good part and get right to cooking our naturally gluten free Spring Crossing Grass-Fed Beef Puetro Rican Jibarito Recipe:



For the Steak:

  • 2 Spring Crossing Grass-Fed Beef Sirloin, Ribeye, or Striploin steaks

  • 1 packet Sazón

  • 1 teaspoon Adobo

  • ¼ teaspoon black pepper

  • 1 teaspoon white vinegar

  • 1 teaspoon olive oil

For the Sauce/Spread:

  • ¼ cup mayonnaise

  • ¼ cup ketchup

  • ¼ teaspoon garlic powder

  • Hot sauce, to taste

For the Plantains:

  • 2 green plantains, peeled

  • Vegetable oil (for frying)

  • Salt, to taste


  • Lettuce

  • Tomato

  • Onion

  • Cheese

  • Cilantro

  1. Lightly tenderize, then marinade your steaks in Adobo, Sazón, vinegar, olive oil, and black pepper, ensuring they are evenly coated. Store in a plastic container or ziplock bag in the refrigerator and allow to marinate at least 2 hours. (but 24 hours is strongly recommended!)

  2. Mix the mayo, ketchup, hot sauce, and garlic powder. Set aside in a small bowl to be spread on the sandwiches later.

  3. Skin plantains. Cut in half twice, and then once length-wise.

  4. Heat vegetable oil in a skillet on medium/high heat and fry the plantains for about 5-7 minutes, ensuring they do not turn brown.

  5. Allow the plantains to cool down, then smash them down with a spatula or plate to flatten into 4 even sandwich bread-sized pieces. Sprinkle salt to taste. Return to skillet and fry until golden brown and slightly crispy. Remove from skillet, and set aside to cool.

  6. Get your marinated steaks from the fridge and pan sear for 3 to 4 minutes on each side, or until the internal temperature reaches 135 degrees. Set aside on a plate to rest for 5 minutes. Thinly slice.

  7. Spread your sauce on the inside portions of your plantains, using them as "bread" to build your sandwich. Start with the steak first, then top with cheese, cilantro, onion, tomato, and lettuce. Since the plantain is used in place of traditional bread, this is an authentic and naturally gluten-free recipe for the whole family to enjoy!

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