1. Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. 2. Chill in refrigerator to allow flavors to meld. 3. Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup. 4. Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. 5. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. 6. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. 7. Transfer the mixture to a plate lined with paper towels to allow the grease to drain. 8. Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. 9. Stir in the crushed garlic and cook another 3 minutes. 10. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. 11. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. 12. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. 13. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks. 14. Place a cast-iron skillet over medium-high heat and allow get hot. 15. Heat the oil in the skillet. 16. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. 17. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). 18. Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes. 19. Place a mound of the bell pepper mixture into the center of each serving plate. 20. Slice the rested steaks in half and place atop each mound. 21. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. 22. Serve with the chilled guacamole and corn chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
