Place beef steaks in food-safe plastic bag. Add mojo marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.
Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.
Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
Serve steaks with bean mixture. Top with avocado mixture.
Nutrition information per serving, using chuck eye steak: 677 Calories; 324 Calories from fat; 36g Total Fat (1 g Saturated Fat; 14 g Monounsaturated Fat;) 162 mg Cholesterol; 1742 mg Sodium; 41 g Total Carbohydrate; 12.7 g Dietary Fiber; 53 g Protein; 7.6 mg Iron; 5.8 mg NE Niacin; 0.7 mg Vitamin B6; 3.7 mcg Vitamin B12; 15.8 mg Zinc; 40.3 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.