- 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
- 1 pound fresh tomatillos, husked and rinsed, then quartered
- 1 cup packed cilantro sprigs
- 2 garlic cloves
- 1 tablespoon packed dark brown sugar
- 1 teaspoon molasses (not blackstrap)
- 1/2 teaspoon ground cumin
- 1/3 cup vegetable oil
- 1/4 cup vegetable oil, divided
- 3/4 teaspoon ground cumin
- 1 3/4 pounds skirt steak, halved
- 1/2 pound fresh tomatillos, husked and rinsed
- 1 cup cilantro leaves
- 2 teaspoons finely chopped shallot
- 2 teaspoons fresh lime juice
- Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
- Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
- Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
- Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
- Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
- Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Cut steaks into serving pieces and top with salsa and salad.