Churrasco With Open Fire Roasted Vegetable Salsa

Recipe Ingredients

2		Garlic cloves - sliced
6 tablespoons	90ml	Olive oil
2		Red onions - halved
4		Vine ripe tomatoes - halved
1		Jalapeño - roasted, peeled
1		Zucchini - quartered, and
		Seeds removed
1		Leek - root trimmed but
		Intact, quartered lengthwise
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Tenderloin piece - "butterflied" in a
		Spiral to look like a flank steak
1		Red pepper - roasted, peeled
2 tablespoons	30ml	Basil chiffonade

Recipe Instructions

Cook the sliced garlic in the oil until it is brown, then set aside to cool.

Preheat a grill.

In a mixing bowl, combine onions, tomatoes, jalapeño, zucchini, and leeks, and pour half of the remaining garlic oil on top. Season, to taste, with salt and pepper.

Grill the garlic-oil vegetables over high heat until soft, and then cool.

Season the tenderloin and rub with some of the oil mixture.

Grill the meat for 4 to 5 minutes per side, and set aside to rest.

Cut all the grilled vegetables and the red pepper into large pieces. Toss with the remaining garlic oil, basil, and season, to taste, with salt and pepper.

Plate the meat with the vegetables.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B57) - from the TV FOOD NETWORK

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