Name: Grilled Skirt Steaks with Tomatillos Two Ways
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 to 6 servings
Ingredients: 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

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Grilled Skirt Steaks with Tomatillos Two WaysRomulo Yanes

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness.

Cooks notes:

•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.

Recipe notes

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