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1
In a small saucepan, heat 1 tablespoon of the vegetable oil.
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2
Add the garlic and cook over moderate heat until fragrant, about 1 minute.
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3
Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
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4
Season with salt.
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5
Transfer the marinade to a large baking dish and let cool completely.
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6
Add the steaks and turn to coat.
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7
Cover and refrigerate overnight.
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8
Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil.
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9
Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
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10
Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
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11
Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
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12
Add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
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13
Season lightly with salt.
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14
Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
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15
Serve the steaks with the black beans, avocado slices and lime wedges.
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16
*Spicy, peppery Cotes-du-Rhone Wine: 2006 Domaine d'Andezon.
