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1
For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
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2
Line a rimmed baking sheet with parchment paper.
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3
Place the tomatoes, onions, jalapeno and garlic on the parchment.
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4
Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic.
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5
Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
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6
(Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill.
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7
Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft.
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8
The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
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9
Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt.
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10
Blend on medium speed until a uniform puree has formed.
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11
With the motor running, slowly add the oil until emulsified and completely incorporated.
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12
If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved.
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13
Taste and adjust the seasonings, adding more chipotle if desired.
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14
Let cool before using, or transfer to an airtight container and refrigerate until needed.
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15
The salsa will keep for up to 1 week.
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16
For the skirt steak: Season the steak on both sides with salt and pepper.
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17
Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight.
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18
Reserve the remaining salsa for serving.
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19
For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water.
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20
Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl.
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21
Gently lift the lettuce out of the water and rinse the bowl.
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22
Repeat the cleaning process until the water remains clean after you've swished the leaves around in it.
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23
Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible.
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24
Rinse and dry the bowl, and place the lettuce back in it.
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25
Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
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26
Prepare a grill or grill pan for medium-high heat.
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27
Remove the steak from the marinade and let any excess marinade drip off.
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28
Grill 4 to 5 minutes per side for medium rare.
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29
Let rest for 5 to 7 minutes.
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30
Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes.
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31
Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more.
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32
(If doing this on a grill pan, you may need to work in batches.)
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33
Transfer the romaine halves to a cutting board and chop them into 2-inch pieces.
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34
Place the romaine in a large bowl and toss with the lemon juice.
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35
Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine.
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36
Serve immediately.
