Marinade the meat with the rub for as long as 24 hours

FOR THE RUB:
Place oil in pan over high heat and fry chiles for 10 seconds
Reserve chiles.
Lower heat to medium.
Add all the other ingredients except the lime juice.
Cook for 2-3 minutes, stirring constantly.
Return chiles to pan.
Stir and remove from heat, cool the mixture.
Place the mixture in a blender and pulse adding the lime juice as you go.
Use the reserved ‘chile-water’ to thin the rub to sauce consistency.
Reserve for use.

FOR THE SALSA:
Place all ingredients in a blender and process until smooth.
Season with salt and minced cilantro.
Let sit for as long as 24 hours. This will bring out the garlic and the cumin flavors.

PUTTING IT ALL TOGETHER:
Grill the steak to medium rare and let rest to medium.
Slice thinly against the grain and serve with the lime slices, warm flour tortillas, minced onions and the salsa.