Secreto with Romesco Sauce

Name: Secreto with Romesco Sauce Recipe
Prep time: 1 h 20 min
Cook time: 10 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: For the pork:; 2 lbs Pork Secreto (skirt steak) or thin boneless pork loin chops; Smoked Paprika, to taste; Salt, to taste; Freshly Ground Black Pepper, to taste; Lemon Wedges, for serving; For the Romesco Sauce:; 1 Dried Ancho or Pasilla Chile; 1 Red Bell Pepper, halved and seeded; 2 lg Ripe Tomatoes; 3 Cloves Garlic, peeled and skewered on toothpicks; 1 Slice Country-style White Bread; 1/2 cup Blanched Almonds, toasted; 1/3 cup Extra Virgin Olive Oil; 2 tbsp Sherry Wine Vinegar, or more to taste; Salt, to taste; Freshly Ground Black Pepper, to taste; Additional Items:; Medium Bowl; Oil (for grill grates); Food Processor

Courtesy of: Steven Raichlen’s Project Fire

Makes: 4 servings
Prep Time: 50 - 80 minutes
Cook Time: 5 - 10 minutes

Ingredients:

For the Pork:

Pork Secreto (skirt steak) or thin boneless pork loin chops
Smoked Paprika, to taste
Salt, to taste
Freshly Ground Black Pepper, to taste
Lemon Wedges, for serving

For the Romesco Sauce:

Dried Ancho or Pasilla Chile
Red Bell Pepper, halved and seeded
Ripe Tomatoes
Garlic, peeled and skewered on toothpicks
Country-style White Bread
Blanched Almonds, toasted
Extra Virgin Olive Oil
Sherry Wine Vinegar, or more to taste
Salt, to taste
Freshly Ground Black Pepper, to taste

Additional Items:

• Medium Bowl
• Oil (for grill grates)
• Food Processor

Directions:

Soak the dried chile in 1 c. hot water for 1 hour. Drain, reserving the liquid, and blot dry. Tear into pieces, removing the stem and seeds. Meanwhile, set up your grill for direct grilling and heat to medium-high.
Brush and oil the grill grate. Arrange the bell pepper, tomatoes, and garlic on the grill and cook until darkly browned, turning to ensure even browning, 4 to 8 minutes per side. Let cool. Grill the bread until browned, 1 to 2 minutes per side. Break into several pieces.
Transfer the bread to a food processor. Add the nuts and process to a fine powder. Add the chile and vegetables and process to a coarse paste. Add the oil, vinegar, and salt and pepper and process until you have a thick but pourable sauce. If too thick, add a little of the reserved chile soaking liquid.
Generously season the pork on both sides with smoked paprika, salt, and pepper. Grill for 2 minutes per side. Do not overcook. Thinly slice on a diagonal and serve with the Romesco Sauce and lemon wedges.