1
Preheat the oven to 400°F.
2
Combine the spice rub in a small bowl and coat the steaks thoroughly in the rub.
3
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.
4
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.
5
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.
6
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.
7
When the rice and beans are both finished, combine them in one pot, along with the tomatoes, red onion, cilantro and lime vinaigrette.
8
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.
9
To serve, divide the rice and beans between plates. Top with steaks, roasted scallions, chipotle salsa, radishes and a lime wedge.