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1
Preheat broiler.
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2
Toast chilies in a heavy skillet over medium heat for about 30 seconds.
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3
Rehydrate dried chilies in hot water for about 30 minutes, then drain, discarding the soaking liquid.
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4
Roast unpeeled garlic on the griddle or skillet, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel.
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5
Roast tomatillos under broiler for 5 minutes, until blackened on one side, flip and repeat on other side.
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6
In a food processor, puree tomatillos and their juices, chilies and three cloves garlic into a fine textured puree.
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7
Taste and season with salt and sugar.
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8
Set aside.
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9
Heat the oil or lard in a large heavy skillet over medium heat.
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10
When very hot, pat the steak dry, sprinkle with salt and lay in the pan in a single layer.
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11
Sear well on both sides until meat is rare to medium rare, 3 to 4 minutes.
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12
Remove to rack set over a plate.
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13
Add the onions to the skillet and cook, stirring regularly, until brown but still crunchy, about 5 minutes.
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14
Add the salsa to the skillet along with the cumin, pepper, and remaining cloves of garlic.
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15
Stir as the salsa reduces for several minutes, then stir in the broth and simmer for about 5 minutes.
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16
Return the meat to the pan and let it warm through, about 5 minutes or until the meat is done to your liking.
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17
Taste the sauce and add a little more salt and sugar if necessary.
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18
With a spatula or slotted spoon, transfer the steaks to a serving platter, then spoon the sauce, onions and garlic over and around them.
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19
Sprinkle with the cilantro.
