In a food processor, combine 1 cup cilantro, avocado oil, jalapeno, garlic, salt and pepper. Blend until combined and the mixture resembles a thick paste.
Place steaks in a large Ziploc bag. Spoon marinade into the bag with the steaks and close the bag. With your hands, move around the marinade so that it covers the steaks completely. Place in the refrigerator and marinade for at least 1 hour.
When ready to prepare the rest of the meal, combine quinoa and water in a medium pot over medium high heat. Bring to a boil and then cover the pot and let simmer for 15-20 minutes until the quinoa is tender and the water is evaporated. Fluff with a fork and transfer to a large bowl. Add in lime juice and chopped cilantro and mix together until combined.
To cook the steaks, preheat a cast iron skillet in a 500F oven. Once it is hot, place on a stove burner at medium high heat and drop a scant tablespoon of oil into the pan. Sear the steak on each side for 30 seconds each. Then, transfer the pan to the oven and cook for an additional 2 minutes on each side. Take out of the oven and let rest for 5 minutes. Cut into small, bite size pieces.
To assemble, add a spoonful of quinoa to a bowl, add ¼ of the steak. Top with strawberry salsa, diced avocado, corn, black beans and bell pepper. Serve immediately.
You can also warm up the corn, black beans and bell pepper before serving but I prefer them cold.