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Grilled Garlicky Skewers With Tomatillo Salsa

Make Grilled Garlicky Skewers With Tomatillo Salsa at home with Garlic, Olive Oil, Pork Shoulder Butt Steak, and Beef Flap Meat. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5 clove
• 1/4 cup
• 1 1/2 lb
• 1 1/4 lb

Method (preview)

1. 1

   Pound 5 cloves garlic to coarse puree in mortar and pestle.

2. 2

   Add olive oil and grind to paste.

3. 3

   Scrape into mixing bowl and whisk in juice of 2 1/2 limes until smooth. (If using blender, grind garlic and oil together, then pulse in lime juice.)

4. 4

   Broil tomatillos in single layer about 1 inch from heat source until tops have begun to blacken and blister.

5. 5

   Remove from broiler, cut in half and puree in blender with remaining garlic clove and juice of 1/2 lime until smooth.

6. 6

   Season with salt to taste and, if necessary, add more lime juice.

7. 7

   Pour into serving bowl and stir in cilantro.

8. 8

   Thread meat onto skewers and grill over very hot fire until browned and crisp on outside but still moist inside, about 7 minutes on first side, 5 minutes on second.

9. 9

   Place skewers on platter and serve with tomatillo salsa.

10. 10

    Pork shoulder butt steak is available in Latino markets.

11. 11

    If you can't find it, buy a small piece of pork butt roast and slice it yourself.

12. 12

    Flap meat is the same thing as hangar steak.

13. 13

    If you can't find it, substitute skirt steak.

14. 14

    Failing that, use round steak.

15. 15

    SOURCES.

16. 16

    Recipe taken from “Bump and Grind (molcajete),”