Fight Night Nachos - PCOS-Friendly Recipe

Make the Red Sauce: In a bowl, whisk together the stock, water, and chile powder until very smooth.

Heat a large saucepan over medium-high heat. Add the oil an d let it get very hot. Add the stock mixture and bring it to a boil, whisking to remove any remaining lumps. Add the garlic and the salt.

Reduce the heat and simmer for 45 minutes. Remove the garlic clove and taste for salt. Use right away or store in the refrigerator for up to 1 week.

Make the Green Sauce: In a food processor, combine the roasted chile, avocado flesh, garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 tablespoons of the oil and give it a buzz till the texture of the sauce is smooth and creamy. Drizzle in more oil as necessary and taste for salt and pepper. This will keep for about 2 days in the fridge.

Cook the Steak: Preheat the oven to 400 degrees F

Heat a grill pan or skillet to medium-high. Cover the bottom with a thin film of oil and add your steak. To cook the steak medium-rare, sear it for about 5 minutes per side, or until a thermometer inserted into the center registers 145 degrees F, then let it rest on a cutting board for at least 5 minutes.

In a medium saucepot, mix together the beans and corn with a pinch of salt and tablespoon or two or water, and heat them over medium-low until warmed through. Taste for salt and black pepper and set aside to rest.

Assemble the Nachos: When the steak has rested, thinly slice it against the grain (meaning perpendicular to the grain; this makes it more tender) into 1"- to 2"-wide strips, then cut the strips into 1" to 2" pieces.

Add the tortilla chips to a medium baking dish. Sprinkle on half the cheeses, then the steak pieces, followed by the bean/corn mixture. Ladle on red sauce to taste, then top with the remaining cheeses.

Bake until the cheese begins to bubble, about 10 minutes. Remove from the oven to a trivet and spoon the 1/4 cup green sauce into the middle so people can dip in. Serve with more green sauce, if you have it.