Grilled Skirt Steaks with Tomatillos Two Ways

Ingredients

• •4 whole pasillas de Oaxaca
• •1 pound fresh tomatillos
• •1 cup cilantro sprigs
• •2 cloves garlic
• •1 tablespoon dark brown sugar
• •1 teaspoon molasses
• •½ teaspoon ground cumin
• •⅓ cup vegetable oil
• •¼ cup vegetable oil
• •¾ teaspoon ground cumin
• •1¾ pounds skirt steak
• •½ pound fresh tomatillos
• •1 cup cilantro leaves
• •2 teaspoons shallot
• •2 teaspoons lime juice

Cooking Instructions

1. 1.

   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.

   21 min

2. 2.

   Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.

   1 min

3. 3.

   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.

   8 min

4. 4.

   Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.

   10 min

5. 5.

   Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.

   2 min

6. 6.

   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.

   16 min

7. 7.

   Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.

   5 min

8. 8.

   Cut steaks into serving pieces and top with salsa and salad.

   3 min