Sprinkle the flank steak with 2 teaspoons of chili powder and 3/4 teaspoon of kosher salt.

Heat 1/2 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat.

Add the steak to the hot skillet.

Cook the steak for about 5 minutes per side for medium-rare doneness.

While the steak is cooking, prepare the slaw.

In a bowl, toss the shredded red cabbage with the fresh lime juice, mayonnaise, remaining chili powder, and salt to taste.

Add 2 tablespoons of chopped fresh cilantro to the slaw and mix well.

Chill the slaw in the refrigerator until ready to serve.

Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for 10 minutes.

While the steak is resting, heat the remaining 1/2 tablespoon of olive oil in the same skillet over medium heat.

Add the finely chopped onion and tomato paste to the skillet.

Cook, stirring occasionally, until the onion is soft and translucent, about 2 to 3 minutes.

Add the low-sodium chicken broth and drained black beans to the skillet.

Bring the mixture to a simmer.

Coarsely mash the black beans with a spoon.

Continue cooking the beans until they have slightly thickened, about 4 more minutes.

Stir in the remaining 2 tablespoons of chopped fresh cilantro and add salt to taste.

Slice the rested flank steak against the grain.

Top the sliced steak with the prepared black beans.

Serve the steak and beans with the chilled slaw on the side.