Austin Crispy Steak Tacos with Salsa Verde

I discovered this recipe watching the Rachel Ray Show while waiting for the car to be serviced at the local dealership. It looked so good, I had to come home and try it. Dad loved it! Then he groaned when he learned where I got the recipe and then finally had to admit that he loves Rachel Ray!

1 2lb flank steak, cut into 4 pieces
2 meium onions, 1 peeled and quartered, 1 finely chopped and divided
2 bay leaves
1 medium red onion, thinly sliced or finely chopped
4 cloves minced garlic, divided
1 jalapeno pepper, finely chopped (or more to taste!)
salt and pepper
3 Tbsp olive oil, divided
6 tomatillos, husks removed and quartered
1 tsp ground cumin
1 tsp honey
1 avocado, pitted
1/4 cup fresh cilantro
2-3 jalapeno pepper, finely chopped (more or less to taste)

Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring to a boil, then, reduce heat to medium-low and simmer 20 minutes or until meat is very tender. Remove meat from pot and discard water and veggies.
Shred the steak with a fork (or by hand) and transfer to a medium bowl. Add red onion, 2 cloves garlic, and first jalapeno peppers to bowl. Season with salt and pepper. Combine and set aside.
Place a large skillet over medium-high heat with 2 Tbsp olive oil. Add the shredded meat and veggie mixture tot he pan, spreading it out to cover the entire bottom. Cook until crispy on the bottom. Flip mixture over and cook on the other side until crispy, about 5 minutes per side. (I find it impossible to flip the mixture so I just stir it and turn as much of the steak as possible.)
While the meat is cooking, place a medium pot over medium-high heat with 1 Tbsp olive oil. Add the remaining chopped onion, garlic, tomatillos, cumin and second jalapeno peppers to pan. Cook until the veggies are tender and the tomatillos have begun to release their liquieds, about 8 minutes. Transfer the mixture to a food processor. Add the honey, avocado and cilantro and pulse to puree.
Serve on warmed tortillas with some mozzarella cheese.