Charred Beef and Pinto Bean Bowl with Citrus Slaw

Pat the beef steaks dry with paper towels. Season generously on both sides with salt and black pepper, pressing the seasoning into the meat. Let the beef rest at room temperature for 10 minutes while you prepare the other components.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic, cumin, and smoked paprika to the skillet. Stir constantly for 60 seconds until fragrant and the spices bloom in the hot oil.

Pour in the pinto beans and ¼ cup of water. Stir well to combine. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the beans are heated through and the liquid has reduced to a light coating. Season with salt to taste. Remove from heat and keep warm.

Place a cast-iron skillet over high heat. Add 2 tablespoons of olive oil and let it shimmer and barely begin to smoke, about 2 minutes.

Lay the seasoned beef steaks into the hot skillet. Listen for the satisfying sizzle. Cook undisturbed for 3-4 minutes until a deep mahogany crust forms on the bottom. Flip and cook another 3-4 minutes for medium-rare (internal temperature 63°C/145°F). Adjust time for your preferred doneness.

Transfer the beef to a clean cutting board. Let it rest for 5 minutes — this is not optional. The juices need to settle back into the meat. Slice the rested beef against the grain into thin strips.

Core and thinly slice the cabbage. Peel the carrot and grate it on the large holes of a box grater. Pick the cilantro leaves from the stems.

Supreme the orange: cut the top and bottom off, then cut away the peel and pith following the curve of the fruit. Hold over a bowl and slice between the membranes to release the segments. Squeeze any remaining juice from the membranes into a small bowl.

In a large bowl, combine the sliced cabbage, grated carrot, orange segments, and cilantro. Add the lemon juice, 2 tablespoons of olive oil, and salt. Toss gently but thoroughly. Taste and adjust seasoning — the slaw should be bright, tangy, and fresh.

Divide the warm pinto beans evenly among four bowls, spreading them across the bottom to create a nest-like base.

Arrange the sliced charred beef over the beans, letting the strips fan out slightly.

Spoon the citrus slaw over the beef, letting the bright colors tumble over the edges. Garnish with fresh parsley leaves and a crack of black pepper. Serve immediately while the beans are still warm.