Remove the hanger from the steak (tehe, ok, just any silverskin) and season generously with the Salt Pepper + Chocolate Chile seasoning on all sides. Leave at room temperature for 30 to 45 minutes before firing up the grill.
Heat a gas or charcoal grill for two-zone cooking with a medium-high direct side. Heat a cast iron skillet over the indirect side and add a few tablespoons olive, onion and jalapeno. Season with a heavy pinch of salt and cooking until tender, about 8 minutes. Remove and set aside until you build the sandwiches.
Mix up the cotija mayo in a small bowl, crumbling the cotija first, adding the lime juice, and mayo and stirring to combine.
Drizzle the torta bread with olive oil and toast over direct heat for 1 to 2 minutes.
Place the steak on the grill over the direct hear and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing across the grain.
Build the sandwiches by spreading cotija mayo on all 4 buns, putting a bed of iceberg on the bottom buns, followed by the tomato, sliced hanger steak, onion and pepper and topping with the top bun.