Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa

Directions

1. 1
   Preheat grill to medium-high.
2. 2
   Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total.
3. 3
   Transfer to a baking sheet and let cool completely, about 15 minutes.
4. 4
   Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes.
5. 5
   Transfer to a plate. When cool enough to handle, remove the papery skins.
6. 6
   Scrape the tomatillos and any juices into a mini food processor.
7. 7
   Add the garlic, 3 chipotles and 1/4 teaspoon salt. Pulse until coarsely pureed.
8. 8
   Transfer to a bowl and set aside.
9. 9
   Puree the remaining chipotles and the adobo sauce in the food processor.
10. 10
    Brush steak with the puree and sprinkle with 1/4 teaspoon salt.
11. 11
    Brush onion with oil and sprinkle with the remaining 1/4 teaspoon salt.
12. 12
    Oil the grill rack. Grill the onion rounds, turning occasionally, until golden and soft, about 10 minutes. Grill the steak, turning once, until an instant-read thermometer inserted into the thickest part registers 125 degrees F for medium-rare, about 3 minutes per side.
13. 13
    Transfer the steak and onion to a cutting board and let rest for 5 minutes. Coarsely chop the onion and slice the steak against the grain.
14. 14
    Serve the steak and onion in tortillas with the reserved salsa and cilantro, if desired.