4 cloves garlic, peeled
3 tbsp. canola oil
6 canned chipotles in adobo, roughly chopped
1 large white onion, sliced crosswise into ¾"-thick rings, plus 1 small white onion, roughly chopped
Juice of 2 limes, plus lime wedges for serving
1 ½ lb. trimmed skirt steak, cut crosswise into 4 steaks
Kosher salt and freshly ground black pepper, to taste
1 jalapeño, stemmed
Warm tortillas, for serving
Salsa verde, for serving