Start by mashing 2 ripe avocados in a bowl, adding 1 tablespoon of fresh lime juice, minced garlic, ½ teaspoon of sea salt, and 1 tablespoon of olive oil. Combine all ingredients until the mixture is smooth yet slightly chunky. Set aside.

Pat 1 pound of beef steak medallions dry using paper towels. Generously rub the medallions with 1 teaspoon of cracked black pepper and a pinch of sea salt, coating both sides evenly.

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Carefully place the seasoned medallions in the skillet, searing them for 3-4 minutes on each side.

Once cooked, transfer the steak medallions to a plate and cover them with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute within the meat.

After resting, plate the steak medallions and generously top each one with the prepared avocado seasoning. Garnish with finely chopped cilantro or parsley and serve immediately.