Street Meat

We fired up the grill again last night for our version of a pork churrassco. I think churrassco means “grilled meat in unlimited quantities” so what we had last night was probably just “grilled meat” since I am now cooking for one grown man and two growing men and we can no longer afford an all-you-can-eat-buffet.  The “Google” tells me that grilled meat translates to ‘carne a la parrilla’ in Spanish.  I think that sounds infinitely more exciting than just plain old grilled meat.

This meal uses pork tenderloin that’s sliced lengthwise into about four or five long pieces and then marinated in a garlicky, hot smoked paprika rub.  This can be made a day ahead and gets better the longer it’s allowed to sit in the rub.  When my husband gets these on the grill,  he always says he feels like a street vendor because of how quickly the meat cooks.  That, and we suddenly have a line of boys in the 6-12 year old set that line up at the grill once they smell what’s cooking at our house.

I like to serve this with a mango salsa and grilled flatbread.  As we ate, my  husband suggested that we add a little greek yogurt to balance the jalepenos and hot smoked paprika.  He’s a genius.  I’ve made this for very casual barbecues and for more formal dinners and it’s a hit every time.

Hot Smoked Paprika Pork Serves 4-6

2 tablespoons hot smoked paprika

1 tablespoon minced garlic

1 tablespoon minced rosemary

1 1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup oilve oil

2 1/2 pounds pork tenderloin

Combine first six ingredients to form a rub.

Cut tenderloin lengthwise into about 5 long strips about 1/4″ thick. Rub the paprika mixture onto the strips of pork and place into a covered dish. Refrigerate for at least three hours or overnight.

Heat the grill to medium high. Grill the pork for 2-3 minutes a side. Serve with mango salsa tucked into a piece of flat bread.

Mango Salsa

1 diced mango

1 diced red bell pepper

1/2 – 1  diced jalepeno

1 cup chopped cilantro

Juice of 1 lime

Salt and pepper to taste

To make the salsa, combine  ingredients in a bowl and let sit for at least an hour before serving.

Flat bread (Adapted from Cook’s Illustrated to remove extra steps):

2 1/2 cups bread flour

1/4 cup whole wheat flour

2 1/4 teaspoons rapid rise yeast

2 teaspoons sugar

1 1/2 teaspoon salt

1 cup water at room temperature

1/4 cup  whole milk yogurt

1 tablespoon olive oil

3 tablespoons olive oil, for brushing on flat bread

Salt for sprinkling on flat bread

Whisk the first five ingredients in the bowl of a standing mixer. Add the water, yogurt and 1 tablespoon of olive oil and combine with the dough hook on low speed for about 30 seconds. Increase the speed to medium and knead for about 8 minutes until the dough is smooth and glossy.

Knead the dough on a clean work surface for about a minute. Place the dough into a lightly oiled bowl and cover. Place the bowl in a warm spot for about 45 minutes to an hour or until the dough has doubled in bulk.

Turn out the dough onto a clean work surface and cut into 8 equal portions. Roll each portion into a ball under the palm of your hand. Let the dough balls rest for 10 minutes.

On a lightly floured board, roll out each dough ball into a disk about 6″ in diameter.

Heat a grill to medium.  Gently stretch the dough abut 1″ larger and place it in the grill. Cook on one side until bubbles start to form on the surface of the dough, about 30 seconds. Flip the bread and cook until the bottom is deep golden brown in spots, about 2 minutes. Flip the bread again and cook until the bottom is deep golden brown in spots. Remove from the pan and lightly brush with olive oil and sprinkle lightly with salt.


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