The Brava is for the brave at heart. This fiery beef dish will make your mouth water and satisfy your taste buds. Add Modelo Negra to the salsa for extra flavor and consistency.
Roast garlic and chiles in small ungreased skillet over medium heat, turning occasionally, until both are soft and blotchy black in places, 5 to 10 minutes for the chiles, 10 to 15 minutes for the garlic. Cool, then peel the garlic.
Drop garlic and chiles into a running blender and process until smooth. Transfer half of the mixture to a medium-size bowl and reserve. Add lime juice and oil to mixture remaining in blender. Process to mix well. Season highly with salt, usually about 1 teaspoon.
Meanwhile, light a charcoal fire and let the coals burn until they are covered with gray ash and medium-hot. Position the grill grate and let it heat for a couple of minutes.
Lay the tomatoes and onion halves on the grill. Cook, turning occasionally, until soft and nicely charred, about 20 minutes. Remove to a rimmed baking sheet. Let cool. Peel tomatoes if you wish. Coarsely chop tomatoes and add to reserved garlic mixture in bowl. Chop the charred onion and stir it into the tomato mixture, along with enough of the Modelo Negra to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon.
Remove steaks from marinade. Spray or brush the steaks on both sides with a little oil. Place steak on grill. Cook, without turning, until steaks have nice grill marks, 4 to 5 minutes. Flip the steaks and cook until as done as you like (typically about 3 to 4 minutes longer for medium rare). Let the steaks rest for a few minutes before serving. Garnish with cilantro. Serve with salsa.