[brokenbar]

For tomatillo salsa:

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

For steaks and tomatillo salad:

1/4 cup vegetable oil, divided
3/4 teaspoon ground cumin
1 3/4 pounds skirt steak, halved (or London Broil or Flank Steak)
1/2 pound fresh tomatillos, husked and rinsed
1 cup cilantro leaves
2 teaspoons finely chopped shallot
2 teaspoons fresh lime juice

Make salsa:
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.

Grill steaks:
Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas)
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.

Make salad while steaks rest:
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
Cut steaks into VERY thin strips crosswise and top with salsa and salad.

Salsa can be made ahead of time and warmed up right before use.

*The skirt steak is the diaphragm muscle. It is a long, flat piece of meat, with a tendency toward toughness. But it has good flavor. It can be grilled or pan fried quickly with good results. Another traditional method is to stuff it, roll it, and braise it. In many areas of the country (Texas, for example) skirt steak is the only cut to be used when making "real" fajitas