For the beef

1. Marinate beef. Place the steak in a glass baking dish. Combine the scallion, jalapeño, cilantro, oil, lime juice, salt, and pepper in a blender or food processor. Purée until well blended. Pour the mixture over the steak. Turn the steak so that the marinade evenly coats both sides. Cover and refrigerate for 6 hours or up to overnight.
2. Grill beef. Remove the meat from the refrigerator 20-30 minutes before cooking. Prepare grill for medium-high heat. Grill the steak for 4 to 6 minutes per side for medium-rare, or until done to your liking. When steak is done, transfer it to a cutting board, cover it with foil and let it rest while preparing the beans and rice.

For the onions

1. Cook onions. While waiting for the beef to warm up, cook the onions. Heat oil in a large skillet over medium heat. Add the onions and sauté them briefly until they are evenly coated with oil. Cover the pan and reduce the heat to low. Let the onions steam for about 10 minutes, stirring occasionally. Uncover the onions, add a pinch of salt and continue to cook the onions until they are nicely browned, about 10-20 minutes more.

For the rice

1. Season rice. While the onions are cooking, prepare the rice. In a medium bowl, stir together rice, lime juice, cilantro, and salt.

For the beans

1. Cook beans. When the onions are done cooking, transfer them to a plate and wipe out the pan. Add oil to the pan and heat oil over medium heat. Add beans, cumin, paprika, and salt. Sauté beans until warmed through and beans are evenly coated with spices.

For serving

1. Assemble bowls. Slice the steak into thin strips across the grain. Cut the strips into bite-size pieces. To assemble the bowls, divide rice mixture among 4 bowls. Top with onions, beans, beef, pico de gallo, avocados, and cilantro. Add an extra squeeze of lime, if desired.