Make the marinade by combining olive oil, minced garlic, chopped cilantro, lime juice, orange juice, and salt. Place the steak in a gallon-sized freezer bag and pour the marinade over it. Let it marinate in the fridge for at least two hours, or overnight.

Cook the rice according to your preferred method and mix in the chopped cilantro and lime juice.

Heat duck fat in a saucepan over medium heat. Add the whole, peeled cloves of garlic to the fat and cook until browned. Smash the garlic cloves with a wooden spoon to create a paste. Add the pinto beans, cumin, garlic powder, and kosher salt. Cook until the beans start to fall apart. Using a wooden spoon, potato masher, or immersion blender, mash the beans to achieve the desired consistency. Mix the beans and rice together.

In a large skillet, cook the bell pepper and onion in olive oil or duck fat over medium-high heat until caramelized. Season with salt.

In a casserole dish, layer the rice and bean mixture, followed by a cup of shredded jack and cheddar blend. Top with the caramelized bell pepper and onion mixture.

Remove the steak from the marinade and let the excess marinade drip off. Sear the steak in the same skillet used for the bell peppers and onions, cooking for five minutes on each side. Let the steak rest for five minutes before slicing it against the grain into bite-sized pieces.

Place the sliced steak on top of the cheese layer in the casserole dish. Sprinkle the remaining shredded jack and cheddar blend on top.

Bake the casserole in a preheated 375-degree Fahrenheit oven for about 15 minutes, until the cheese is melted and bubbling.

Allow the casserole to cool for a few minutes before serving. Serve with sour cream and salsa verde.