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Special equipment: 1 cup hickory wood chips, soaked in water 1 hour; a smoker; a perforated aluminum pan
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For the salsa: Prepare a grill for high heat.
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Lightly oil the grill grates.
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Cut 6 of the tomatoes in half and place them on the grill with the jalapenos.
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Char, turning regularly to promote even cooking, until the skins are blackened, about 20 minutes.
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Remove the vegetables from the grill and set aside to cool.
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Meanwhile, preheat the oven to 350 degrees.
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Cut the top off the bulb of garlic.
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Place the garlic bulb on a sheet pan and roast until the garlic is tender and can be squeezed out of the bulb, 30 to 45 minutes.
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While hot, turn the bulb upside down and squeeze the bulb from the root end to the top, pushing the roasted garlic cloves out of the bulb.
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Crush and chop 4 cloves of the roasted garlic and stir together with the red onions and cilantro in a bowl.
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(Save the remaining roasted garlic for another use.)
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Quarter and seed the remaining 6 tomatoes and dice the flesh.
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Add to the bowl with the garlic and onions.
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Remove some of the charred skin from the roasted tomatoes, then dice the tomatoes with the seeds.
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Put them into the bowl with the rest of the salsa ingredients.
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Remove some of the charred skin from the jalapenos and cut in half.
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Remove the seeds and dice the jalapeno.
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Add to the bowl with rest of the salsa.
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Add the lime juice and mix the salsa.
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Season to taste with salt and pepper and let the salsa sit for at least 30 minutes before serving.
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For the smoked tomatillo rice: Heat a smoker to 350 degrees F. Drain 1 cup hickory wood chips that have been soaked for 1 hour and add them to the smoking pan of a smoker.
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Put the tomatillos and red onions in a perforated pan and place in the smoker.
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Smoke the vegetables for 10 minutes, then remove from the smoker and transfer to a blender.
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Add the cilantro and honey and puree until slightly chunky.
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Season with salt and pepper.
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(If it is still tart, add more honey).
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Bring 2 1/4 cups water to a boil in a pot.
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Stir in the rice and cover.
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Reduce the heat to low and cook the rice until all of the liquid has been absorbed, 12 to 15 minutes.
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Fluff the rice with a fork, then stir in 1 cup of the tomatillo salsa (save the remainder for another use).
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Cover again and hold warm for plating.
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For the guacamole: Combine the cilantro and yellow onion in a blender and blend until almost pureed but still a little chunky.
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Scoop the flesh out of the avocados and put them in a bowl.
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Add the onion-cilantro puree and mash the avocados with a fork.
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Add the tomato, red onion and lime juice and mix well.
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Season with the salt and cover with plastic wrap directly touching the guacamole.
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For the vinaigrette: Combine the lime juice, cilantro and honey in a bowl, then slowly whisk in the vegetable oil and olive oil.
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Season to taste with salt and pepper.
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For the skirt steak: Combine the vegetable oil, olive oil, cilantro and garlic.
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Pour over the steaks and marinate the steaks for at least 1 hour and up to 24 hours.
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Prepare the grill for high heat.
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Lightly oil the grill grates.
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Remove the steak from the marinade.
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Season with salt and pepper and cook until grill marks appear, 1 to 2 minutes per side.
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Heat a skillet or saute pan over medium heat on the stovetop.
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Transfer the marked steak to the skillet and finish cooking on the stovetop over medium heat, flipping once, 3 to 4 minutes per side.
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Allow the steak to rest 5 to 10 minutes before slicing against the grain and on a bias.
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For plating: Divide the rice among 6 plates.
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Lay the sliced steak over the top of the rice.
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Top each plate with a large tablespoon of the guacamole.
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Combine the watercress and red onions in a bowl and dress them with 2 to 3 tablespoons of the vinaigrette.
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Toss the watercress salad and divide among the plates, piling it on top of the steak.
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Spoon 2 to 3 ounces of salsa over the top of each salad.
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Sprinkle the plate with a pinch of freshly ground black pepper.
