Follow the instructions in the "dependent recipes" section to create a quick and delicious spread that's perfect for this recipe.
MAKING THE STEAK
I used left-over cote du boeuf from the night before, sliced thinly and heated up in a broiler for 5 minutes. You can use any steak you'd like (New York Steak, prime rib, beef tenderloin, or cote du boeuf will do). Slice it thinly and set it aside. You'll want to warm it up prior to assembling the sandwich.
MAKING THE RELISH
Add a couple of tablespoons of olive oil to a sauce pan. Add the onions. Cook until the onions soften.
Add the jalapeno peppers. Cook for 3-4 minutes.
Add the tomatoes. Cook these until they blister and the water begins to evaporate. The relish will begin to thicken. Add additional olive oil as necessary.
Add the basil, stir it in. There's no need to cook this, just mixing it in will be fine.
Remove the relish from the stove and set aside.
MAKING THE SANDWICH
Slice the ciabatta bread into 1/2" - 1" slices (depending on how thick you like your bread).
Set down one slice of bread. Spread your sriracha mayo onto it, then add a large piece of lettuce to cover the slice of bread.
Add the thin slices of steak, prime rib, or cote du boeuf.
Top with a generous helping of the relish.
Cover the other slice of ciabatta with sriracha mayo and place face-down on your sandwich.
Serve with plenty of napkins, as you're going to need them.