Step 1

Tenderize the skirt steak by pounding with a meat mallet tenderizer. Season with sazón, adobo, garlic powder and black pepper. If using beer, place seasoned meat in a ziploc bag, cover with beer and marinate in the refrigerator for at least 20 minutes.

Step 2

Grill steak over high heat until medium-rare or medium, about 4-5 minutes per side. Remove from heat and let steak rest for 5-10 minutes, then slice into strips against the grain.

Step 3

In a large frying pan, heat vegetable oil over medium-high heat until shimmering. Oil should be at least 1 inch deep.

Step 4

Slice the ends off the plantains. Run a knife down the length creating a shallow incision. Pry open skin to peel. Slice plantains in half.

Step 5

Fry in hot oil (about 350°F) until softened, but not browned, about 5-7 minutes per side. They will pierce easily with a fork when soft.

Step 6

Remove from oil and flatten each piece to 1/4-inch thickness. This can be done with the bottom of a heavy plate or pan. Return to oil and fry again on each side until crispy and golden yellow, about 1-2 minutes per side. Drain on paper towels and sprinkle with salt while hot.

Step 7

Place half the steak on a slice of plantain, along with cheese, lettuce, tomato and mayoketchup. Top with another plantain to form a sandwich. Repeat with remaining steak and plantains.