Steak Fajita Sandwich

Juicy steak, caramelised onions and peppers, spicy green crema, cheese, and crunchy tortilla chips make the ultimate steak fajita sandwich.

Done in 45 minutes

Serves 2

Dish by Spencer Lengsfield

Ingredients

Crema:

3 tbspsour cream

1 tbspmayonnaise

Handfulfresh coriander

1-2jalapeños

1/2lime, juice

Salt, to taste

Spicy butter:

150gunsalted butter, softened

1red chilli

2garlic cloves

Small bunchfresh coriander

2 tspfajita spice blend (smoked paprika, cumin, ground coriander, brown sugar)

Sandwich:

250gsteak of choice

2romano peppers, thinly sliced

1red onion, thinly sliced

1jalapeno, thinly sliced

2 tspfajita spice blend

4cheese slices

2ciabatta, sliced

Vegetable oil

The spicy, garlicky compound butter takes this steak sandwich to the next level.

Method

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.