Reverse Marinade Carne Asada with Black Beans and Greens

1 flank steak (halved, about 2 pounds)
1 tablespoon cumin
1 tablespoon smoked paprika
1 can black beans
1 green chili
2 garlic cloves
6 stalks kale
2 jarred pickled chilies
2 tablespoons chili oil
1 lime
salt (staples)
olive oil (staples)
4 tortillas (optional)

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Preheat your oven to 425 degrees. Get a grill pan warming over high heat and a large saute pan warming over medium heat.
Take notice of the direction of the grain of your steak before cooking. It’s hard to determine once it’s been cooked and we’ll be cutting it against the grain later. Season one side of the steaks with ½ tablespoon cumin, ½ tablespoon smoked paprika, a healthy sprinkling of salt, and a drizzle of olive oil. Massage all that goodness into the steak. Lay steaks, seasoned side down, in the grill pan. Resist the temptation to touch the steaks in the pan, allow them to caramelize. Now, season the top side of the steaks with ½ tablespoon cumin, ½ tablespoon smoked paprika, and another healthy sprinkling of salt.
Grab your chili and roll it on the counter to break up the seeds inside. Cut off the top, shake out the seeds, and thinly slice into strips. Next, thinly slice the cloves of garlic and set aside with the chilis (we’ll be using half for the beans and half for the marinade). Strip your kale by holding it upside down and briskly stripping the leaves from top to bottom. Give the kale leaves a rough chop. You know we’re not wasting the stems, slice them as thin as possible.