Place the steak on a broiler pan and season with salt and freshly ground black pepper. Combine the cumin, chili powder and coriander in a small bowl and rub the mixture evenly over the steak. Drizzle both sides lightly with EVOO and place the pan about 6 inches under the broiler. Cook to desired doneness, about 5 minutes per side for medium. Remove from broiler, cover with aluminum foil and allow the steak to rest for about 5 minutes.
While the steak is resting, place the roughly chopped red onion, whole jalapeño, and halved tomatoes on a baking sheet. Drizzle the veggies lightly with EVOO, season them with salt and freshly ground black pepper and place them under the broiler to quickly roast them, about 5 minutes per side or until lightly charred. Take the stem and seeds out of the jalapeño and give all the charred veggies a rough chop. Place the chopped veggies into a mixing bowl and season the salsa with the juice of 1 lime, salt and freshly ground black pepper.
Stir the chopped olives into the prepared rice and soon it onto a serving platter or in a large dish with the warmed black beans and a sprinkling of cilantro.
Thinly slice the steak and transfer it to a large serving platter. Top the meat with the charred salsa. Serve the shrimp-avocado cocktail alongside.