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1
Heat the olive oil, garlic, and a pinch of kosher salt in a medium saucepan over medium-high heat and saute for about 1 1/2 minutes, until the garlic is soft and fragrant, stirring constantly so the garlic doesn't brown.
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2
Turn the heat up to high, add the salsa, and cook for about 2 minutes to warm it through, stirring often to keep the salsa from scorching.
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3
Add the black beans, reduce the heat to low, and cook for 3 to 4 minutes to warm the beans through and meld the flavors.
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4
Turn off the heat and stir in the cilantro.
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5
Season both sides of each steak with the kosher salt and freshly ground black pepper.
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6
Heat the canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at this point).
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7
Place the steaks in the skillet and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium.
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8
Flip the steaks, turn off the heat, and let them sit in the skillet until the skillet goes quiet, about 3 minutes.
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9
Spoon the black beans onto four plates, dividing them evenly.
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10
Place the beef filets first-cooked side up on top of the beans.
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11
Halve the avocado, remove the pit, and cut each half crosswise into quarters.
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12
(If you're using tiny avocados, cut each avocado in half.)
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13
Remove and discard the peel and place one quarter on each filet.
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14
Drizzle the avocado with the high-quality olive oil, a few drops of lime juice, sea salt, and freshly ground black pepper.
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15
Top with a sprig of cilantro.
