Fight Night Nachos

1. Stage

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

2. Stage

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

3. Stage

Reduce 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.

4. Stage

Make the Green Sauce: In a food processor, combine chile, avocado, garlic, salt, pepper, and 2 tablespoons oil and mix until the sauce is smooth and creamy. Drizzle in more oil as needed and season with salt and pepper. This will keep for about 2 days in the fridge.

5. Stage

Cook the Steak: Preheat oven to 400°. Heat a grill pan or skillet to medium-high. Cover the bottom with a thin film of oil and add your steak. Season steak with salt, pepper, chile powder and garlic powder. To cook the steak medium-rare, sear it for about 5 minutes per side, or until a thermometer inserted into the center registers 145°, then let it rest on a cutting board for at least 5 minutes.

6. Stage

In a medium sauce pot, 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. Season with salt and pepper and set aside to rest.

7. Stage

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.

8. Stage

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

9. Stage

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