Preheat the oven to 400°F.
On a baking sheet, toss the tomatillos, onions and jalapeños with the canola oil and a big pinch of salt and pepper and roast for 20 minutes. Transfer to a blender with cilantro and purée until smooth. Adjust the seasoning with salt and pepper.
Add the rice, 2 cups of water, a bay leaf, and a pinch of salt to a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through.
Preheat the grill or a large skillet over high heat.
Pat the steaks dry with paper towels, brush with oil and sprinkle liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. Rest for 5-10 minutes before slicing very thin.
In a medium bowl, combine the pinto bean ingredients.
Divide the steak between tortillas and top with onion, cilantro, lime and tomatillo salsa. Serve with rice and pinto beans.