Preheat grill to high. Finely chop only 1/8 of the Red Onion (1) and set aside in a bowl. Slice the remaining red onion into 1/4 inch thin slices lengthwise; place in a medium bowl.
Remove the stem, pith, and seeds from both the Bell Pepper (1) and Pasilla Chile Pepper (1). Slice thinly.
Finely chop Garlic (4 clove) and place half in the medium bowl and set the remainder aside.
Cut the Roma Tomato (1) lengthwise into 4 wedges. Scoop out the seeds and discard. Slice tomato into 1/2 inch strips; place in small bowl.
Remove leaves from Fresh Cilantro (0.5 ounce) and discard stems, and rough chop half the leaves; place in the same bowl as the tomatoes. Set the remaining whole leaves aside. Remove leaves from Fresh Parsley (0.5 ounce) and discard stems. Keep leaves whole and set aside.
Cut the Avocado (1) in half around the pit, remove and discard the pit. Using your knife, score avocado flesh without piercing the skin, and scoop out the flesh.
To create the marinade, in a large bowl mix together the Chipotle Peppers in Adobo Sauce (2 tablespoon), Salt (to taste), a generous splash of Olive Oil (to taste) and the rest of the finely chopped garlic.
Pat dry Flank Steak (14 ounce) with paper towels and set aside. Add the flank steak to the bowl with the marinade and evenly coat. Cover with plastic wrap and refrigerate until ready to use.
To create the chimichurri, in a food processor combine Olive Oil (1/4 cup), Garlic (6 clove), juice of half the Lime (1/2), the reserved red onion, Crushed Red Pepper Flakes (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Blend until slightly chunky.
Add the parsley leaves and remaining cilantro leaves to the processor and process until smooth but still slightly textured; place in a small bowl.
In a medium saucepan add the Black Beans (1 can), Salt (1/2 teaspoon), Ground Cumin (1/2 teaspoon), and juice from half of a Lime (1/2). Simmer for 10 minutes. Remove from heat and keep warm.
Meanwhile, in a large saute pan over high heat add 1 Tbsp Olive Oil. Once hot, add the pepper and onion mixture and Salt (1 teaspoon) and cook for 5 minutes.
Remove from heat and add tomato and cilantro mixture. Mix until well combined; keep warm for plating.
Place the flank steak on the hottest side of the grill and cook for 2 minutes. After 2 minutes give the steak a quarter turn on the grill to create cross hatch grill mark.
Turn the steak over and cook for an additional 2 minutes. Remove the steak from heat and allow to rest until plating. Heat the White Corn Tortilla (6) on the grill for 20 seconds on each side. Remove from heat and keep warm.
Slice the flank steak in 1/2-inch slices against the grain. Drizzle the chimichurri over the meat. Place bell pepper mixture, cumin lime black beans, avocado, and corn tortillas on the side. Serve family-style.