Seared Rib Eye Steaks with Korean Barbecue Style Sauce and Banchan

Ingredients

• 2 Tbs. avocado oil
• 10 green onions, greens thinly sliced, whites coarsely chopped (kept separate)
• 11 garlic cloves, 8 of them coarsely chopped, 3 of them minced
• 1 cup (4 oz./125 g) pitted Medjool dates
• 1 cup (8 fl. oz./250 ml) coconut aminos
• 1/2 cup (4 fl. oz./125 ml) unseasoned rice vinegar
• 3 Tbs. honey
• 2 Tbs. fish sauce
• 2 Tbs. gochugaru (Korean chile flakes)
• 2 Tbs. toasted sesame oil
• 1 Tbs. Magic Mushroom Powder (see note)
• 1 tsp. kosher salt
• 2-inch (5-cm) knob fresh ginger, peeled and roughly sliced against the grain
• 1 medium shallot, minced

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