- Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and return it to saucepan. Stir in beans and cover to keep warm.
- Rub steaks with chile powder, 1 teaspoon salt, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 10 minutes.
- Pulse cilantro, jalapeños, lime zest and juice, and remaining 1 teaspoon salt and ¼ teaspoon pepper in food processor until finely chopped, about 10 pulses, scraping down bowl as needed. Transfer 2 tablespoons cilantro mixture to rice and stir to combine. Add avocado and ½ cup water to processor and process until smooth, about 30 seconds. Slice steaks and serve, drizzling with sauce.
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