Marinate the Steak: In a large bowl, combine the orange juice, soy sauce, lime juice, minced garlic, chili powder, cumin, paprika, and black pepper. Add the flank steak, ensuring it is fully coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.

Cook the Steak: After marinating, heat 2 tablespoons of vegetable oil in a grill pan or cast iron skillet over medium-high heat. Add the steak and cook for about 5-7 minutes on each side for medium-rare. Allow the steak to rest for 10 minutes before slicing against the grain into thin strips. Set aside.

Make the Soup: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion, garlic, jalapeño, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.

Add the diced tomatoes, black beans, corn, and beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes to allow the flavors to meld together.

Add the cooked, sliced steak to the soup and continue to simmer for another 5 minutes. Season with salt and pepper to taste.

Serve the soup hot, garnished with fresh chopped cilantro and lime wedges on the side.