Grilled Skirt Steaks with Tomatillos Two Ways

Ingredients

• 1 cup cilantro leaves packed
• 1 cup cilantro leaves 
• 1 tablespoon t brown sugar dark packed
• 2  garlic clove 
• 0.8 teaspoon ground cumin 
• 2 teaspoons juice of lime fresh
• 1 teaspoon blackstrap molasses (not blackstrap)
• 4  pasilla de oaxaca dried smoked ( chiles)
• 2 teaspoons shallots finely chopped
• 1.8 pounds skirt steak halved
• 0.5 pound tomatillos fresh husked rinsed
• 0.3 cup vegetable oil divided

Equipment

• bowl
• frying pan
• whisk
• blender
• grill
• aluminum foil
• tongs
• grill pan
• cutting board

Directions

1. Slit chiles lengthwise, then stem and seed.
2. 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.
3. Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
4. 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.
5. Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
6. Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
7. 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.
8. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
9. Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
10. Cut steaks into serving pieces and top with salsa and salad.
11. •Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat, 4 to 10 minutes for medium-rare.•Salsa (not salad) can be made 1 day ahead and chilled. Rewarm before serving.