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1
Heat a large iron skillet over a medium-high flame. Add the dried chiles and toast on both sides for a minute. Transfer to a large bowl, and cover with boiling water. Set aside for 20 minutes. Drain when done.
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2
Add 1 pound of tomatillos, 1 cup of cilantro, 1/2 teaspoon of cumin, 1 teaspoon of salt, and all the chiles, garlic, brown sugar, and molasses to a blender. Puree until smooth, about a minute.
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3
Pour 1/4 cup of the oil into the iron skillet and turn the heat to medium high. When hot, pour in the chile mixture. Cook for 5 minutes, or until thickened, and set aside.
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4
Mix together 2 tablespoons of the oil, 3/4 teaspoon of cumin, 1 1/2 teaspoons of salt, and 1 teaspoon of ground pepper. Spread the mixture on the steaks.
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5
Heat a grill pan over high heat or turn on the broiler. Cook the steaks for 4-6 minutes if you like it medium-rare, flipping halfway through. Remove to a cutting board, and let rest for at least 10 minutes.
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6
Meanwhile, thinly slice the rest of the tomatillos. Dump them in a large bowl along with the rest of the cilantro, the shallot, lime juice, and the rest of the oil. Season with salt and pepper.
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7
Plate the salad, set the steak on top, and drizzle on the sauce. Thinly slice the steak across the grain for best results.
