Grilled Skirt Steaks with Tomatillos Two Ways
['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.
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