Ancho-Marinated Skirt Steak With Warm Black Bean Salad

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1/2 cup Syrah or other dry red wine

1/2 cup red wine vinegar, divided

About 6 tbsp. olive oil, divided

2 tablespoons minced garlic, divided

1 tablespoon plus 1 tsp. pepper

2 teaspoons kosher salt, divided

2 teaspoons ground cumin, divided

2 tablespoons chopped fresh oregano leaves

1 tablespoon ground dried ancho chiles or chili powder

1 skirt steak (about 1 1/2 lbs.)

2 fresh poblano chiles (sometimes labeled pasilla)

1 large sweet onion, chopped

3 cans black beans (15 oz. each), drained and rinsed

1 large red pepper, stemmed, seeded, and cut into 1/2-in. chunks

1 1/2 cups cherry tomatoes, halved

About 3 green onions, sliced (including green tops)

1/4 cup chopped fresh cilantro

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