Preheat the oven to 400°F.
Combine the spice rub in a small bowl and coat the steaks thoroughly in the rub.
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 15-20 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
To make the lime vinaigrette, combine all of the ingredients except the oil in a blender, food processor, or immersion blender. As the mixture is blending, slowly add the oil to emulsify. Season to taste with salt and pepper.
Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender.
Heat the canola oil for the rice and beans in a medium saucepan. Add the peppers, onions and garlic and sauté until soft and fragrant, 4-5 minutes. Add the beans, spices and salt and bring to a boil, stirring. Turn off the heat and let the pot stand for 10 minutes.
When the rice and beans are both finished, combine them in one pot, along with the tomatoes, red onion, cilantro and lime vinaigrette.
Heat a grill or large skillet to medium-high. Grill the steaks for 2 to 3 minutes per side to sear. Transfer to a baking sheet with the scallions and roast to desired doneness, 8 to 10 minutes (for medium-rare the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving.
To serve, divide the rice and beans between plates. Top with steaks, roasted scallions, chipotle salsa, radishes and a lime wedge.