Spice Rubbed Steak with Sauteed Cherry Tomatoes and White Beans

2 Teaspoons Chili Powder (Chipolte Chili Powder adds a nice little kick if you have it)
1 1/2 Teaspoons ground cumin, divided
1 Teaspoon dried crushed red pepper
1 Teaspoon dried oregano
Kosher Salt
1 1 - 1/4 pound sirloin steak (about 1 inch thick)
2 Tablespoons olive oil
1 pint cherry tomatoes
3 garlic gloves, minced
2 15 ounce cans white beans, drained. 

Mix chili powder, 1/2 teaspoon cumin, crushed red pepper, and oregano in small bowl. Sprinkle spices, salt, and pepper all over steak. Heat 1 tablespoon oil in large skillet over medium-high heat. Cook steak to desired doneness, 5 minutes per side for medium-rare. Transfer to cutting board and cover with foil. Wipe out skillet; add 1 tablespoon oil. Add tomatoes; sauté 1 to 2 minutes. Stir in garlic and 1 teaspoon cumin. Add drained beans; stir until heated through, adding water by tablespoonfuls if dry, 2-3 minutes.

Slice steak; serve with beans.