Fajita Salad

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1 cup roughly chopped cilantro (leaves and stems)

2 scallions, chopped, white and green reserved separately

2 chipotles en adobo

1 1/2 teaspoons chili powder

1 tablespoon freshly squeezed lime juice

4 teaspoons kosher salt

3 tablespoons extra-virgin olive oil

1 1/2 pounds flank steak

1 green pepper, peeled, seeded, and sliced

1 red pepper, peeled, seeded, and sliced

1 medium onion, sliced into 1/2-inch-thick wedges

1/2 teaspoon cumin seeds, lightly toasted

1/2 head Napa cabbage, very thinly sliced (6 cups)

1/2 orange, zest finely grated

2 tablespoons freshly squeezed orange juice

1 lime, zest finely grated