Skirt Steak with Salsa Macha

Make the salsa: Combine the avocado oil, chiles de árbol, chipotle chile, New Mexico (or guajillo) chile, garlic, honey, peanuts, and white sesame seeds in a medium saucepan. Cook over medium, stirring occasionally, until lightly toasted and fragrant, 3 to 5 minutes. Transfer to a food processor and let cool slightly, then pulse to form a chunky salsa. Season with salt and pepper.

Make the steak: Preheat a grill to medium-high (375°F to 450°F) or preheat a cast-iron grill pan over high on the stove until very hot. Whisk together the chile powder, paprika, coriander, mustard, cumin, and brown sugar. Season the skirt steaks all over with salt and pepper. Sprinkle the top sides of the steaks evenly with the spice rub, pressing it into the meat to help it adhere.

Place the steaks, spice-side-down, on the grill or grill pan; cook until nicely browned and a crust forms, 3 to 4 minutes. Flip the steaks and cook until an instant-read thermometer inserted into the thickest portion registers 120°F for medium-rare, 2 to 3 minutes more, or until desired degree of doneness. Transfer the steaks to a rack, and rest for 5 minutes.

Slice the steaks against the grain on a bias and transfer to a platter. Spoon some of the salsa macha on top. Serve in warm blue corn tortillas, topped with guacamole, pickled red onions, and cilantro leaves. Pass the remaining salsa at the table.