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1
Heat a grill pan.
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2
Add the pasilla and toast over high heat, pressing down with a spatula and turning once, until pliable and fragrant, about 1 minute.
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3
Transfer the pasilla to a heatproof bowl and cover with boiling water.
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4
Let stand until softened, about 30 minutes.
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5
Transfer the pasilla to a blender along with 2 tablespoons of the soaking liquid.
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6
Add the vinegar, lime juice, honey and mustard and puree until smooth.
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7
With the blender on, gradually add the 1/4 cup of olive oil until incorporated.
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8
Season the vinaigrette with salt and pepper.
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9
In a large skillet, heat 2 tablespoons of the olive oil until shimmering.
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10
Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
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11
Add the beans and achiote and cook, stirring, until fragrant, about 2 minutes.
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12
Add the stock and cook until the beans are hot and glazed, about 3 minutes.
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13
Stir in half of the vinaigrette and the chopped cilantro.
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14
Season with salt and pepper and keep warm.
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15
Heat the grill pan.
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16
Brush the steak with oil and season with salt and pepper.
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17
Grill over high heat, turning once, until lightly charred, about 6 minutes.
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18
Transfer to a carving board and let rest for 5 minutes.
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19
Meanwhile, brush the scallions with oil and season with salt and pepper.
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20
Grill over high heat, turning, until lightly charred, 1 to 2 minutes.
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21
Thinly slice the steak against the grain and serve with the beans and scallions, passing the remaining vinaigrette at the table.
