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1
Pulse 3/4 cup of the cilantro, the scallion whites, chipotles, chili powder, lime juice, 2 teaspoons of the salt, and 1 tablespoon of the olive oil in a mini-food processor to make a smooth paste.
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2
Coat the steak with the paste.
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3
Toss the peppers and onion with 1 tablespoon of the olive oil, and 1/2 teaspoon salt.
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4
Toast the cumin seeds in a small dry skillet over medium-high heat, about 1 minute.
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5
Mix seeds with the cabbage, remaining scallion greens, and remaining 1/4 cup cilantro in a large bowl.
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6
Set aside.
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7
Set a rack 6-inch from the broiler heating element and preheat the broiler.
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8
Preheat a broiler pan for about 10 minutes.
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9
Carefully pull the preheated pan from the broiler, set the steak in the center of the pan, and surround (but do not cover) with the peppers and onion.
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10
Return to the broiler.
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11
Cook until the meat feels firm but still gives gently when pressed, about 12 minutes for medium rare.
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12
Remove steak to a platter and let rest about 10 minutes before slicing.
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13
Toss the vegetables, and continue broiling until they soften and char, another 6 to 8 minutes.
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14
Dress slaw with orange juice and zest, lime zest, 1 1/2 teaspoons salt and 1 tablespoon oil.
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15
Slice the steak, against the grain, into very thin slices.
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16
Arrange on a platter with the peppers and onions.
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17
Serve with the slaw.
