Sizzling Steak Fajitas with Pinto Beans and Tomato Rice

Instructions

1. Whisk the olive oil, lime juice, orange juice, 2 of the grated garlic cloves, ancho chile powder, 1 teaspoon of the cumin, oregano, 1 teaspoon of the salt, and the black pepper in a shallow dish. Turn the skirt steak sections in the marinade until evenly coated, cover, and refrigerate for at least 1 hour and no more than 4 hours so the citrus seasons the meat without making its surface mushy.
2. Cut three-quarters of the white onion into 1/2-inch wedges for the fajitas and finely dice the remaining quarter for the sides. Heat 1 tablespoon neutral oil in a medium saucepan over medium heat, add half of the diced onion, and cook until translucent, about 3 minutes. Stir in the rice and tomato paste and cook for 2 minutes, until the grains look glossy and the tomato paste darkens to brick red.
3. Pour 1 3/4 cups of the chicken broth into the rice and stir in 1/4 teaspoon cumin and 1/2 teaspoon salt. Bring to a boil, cover tightly, reduce the heat to low, and cook for 16 to 18 minutes, until the liquid is absorbed. Remove the pan from the heat and let the rice steam, still covered, for 10 minutes before fluffing it with a fork.
4. While the rice cooks, heat the remaining 1 tablespoon neutral oil in a small saucepan over medium. Add the remaining diced onion and grated garlic and cook until fragrant and softened, about 2 minutes. Stir in the pinto beans, the remaining 3/4 cup chicken broth, the remaining 1/4 teaspoon cumin, and the remaining 1/4 teaspoon salt. Simmer uncovered for 10 to 12 minutes, mashing a few beans against the pan, until the broth turns creamy and coats the beans. Taste and adjust with salt and a squeeze of lime.
5. Remove the steak from the marinade and pat off the excess so it sears instead of steaming. Heat a grill, griddle, or large cast-iron skillet over high heat until smoking hot. Toss the bell peppers, poblano, and onion wedges with a pinch of salt, then cook in batches for 6 to 8 minutes, turning occasionally, until tender-crisp and deeply charred in spots. Transfer the vegetables to a warm platter.
6. Return the cooking surface to very high heat and sear the skirt steak for 2 to 4 minutes per side, turning as needed for an even crust, until the thickest section reaches 125 to 130°F for medium-rare. Move the steak to a cutting board and rest it for 10 minutes so the juices stay in the meat.
7. While the steak rests, warm the corn tortillas in a dry skillet until flexible and lightly toasted, then wrap them in a clean kitchen towel. Fluff the tomato rice with half of the cilantro and keep the beans warm over low heat, adding a splash of broth if they become too thick.
8. Slice each steak section thinly against the grain. Pour any juices from the cutting board over the peppers and onions, arrange the sliced steak on top, and finish with the remaining cilantro.
9. Serve the sizzling steak and vegetables with the tomato rice, pinto beans, warm corn tortillas, lime wedges, and any optional salsa, avocado, or sour cream for building fajitas at the table.