The spicy, garlicky compound butter takes this steak sandwich to the next level.
Start by making the compound butter. To a food processor, add softened butter, coriander, garlic, chilli, fajita spice blend, and a pinch of salt. Blend until everything is cohesive, and the chilli and garlic are finely minced.
Set aside until you cook the steak.
For the crema, blend up the coriander, sour cream, mayo, jalapeno, lime, and salt until it's the desired consistency. Set aside in the fridge.
Saute the onions, peppers, and jalapeno in a splash of oil. Once softened, add the fajita spice mix, and saute for another couple minutes. Set aside.
Onto the steak! Make sure you take it out of the fridge at least 30 minutes before cooking so it comes up to room temperature.
Rub the steak with oil and some more spice mix (optional). Get your pan super hot with a splash of oil, then add your steak. Cook to your liking.
Once you flip the steak, add the spicy butter and baste. Remove from the pan and let rest for at 10 minutes.
Toast the ciabatta in the steak pan with all the leftover butter.
Time to build! Top the toasted bottom half with crema, then sliced steak. Top with sautéed peppers and onions, then cheese slices. Melt either with a blow torch or under the grill. Finish with some tortilla chips and the top half of the bread (with more crema), and enjoy!
