Chipotle Skirt Steak with Green Beans

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1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice

1 chipotle chile pepper in adobo, finely chopped, plus 1 tablespoon sauce from the can

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/4 pounds skirt steak, cut into 4 pieces

2 tablespoons unsalted butter, at room temperature

1 tablespoon chopped fresh parsley, plus more for topping

Kosher salt

1 1/2 pounds green beans, trimmed

1 small red onion, halved and sliced

4 teaspoons extra-virgin olive oil