Latin-American Filet Mignon with Avocado and Jicama Salsa

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2 (8-ounce) filet mignon steaks

Kosher salt and coarsely ground black pepper

2 tablespoons olive oil

4 ripe tomatillos, husked, rinsed and diced

1 medium jicama, peeled and cubed

2 avocados, peeled and cubed

1/2 red onion, sliced

6 red grape tomatoes, halved

Chimichurri:

4 garlic cloves, minced

1/2 jalapeno, minced

1/2 lime, juiced

3 tablespoons red wine vinegar

1/2 cup olive oil

1/2 cup finely chopped parsley leaves

1/2 cup finely chopped cilantro leaves

1 teaspoon kosher salt