Churrasco with Open Fire Roasted Vegetable Salsa

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 30m
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  • 2 garlic cloves, sliced
  • 6 tablespoons olive oil
  • 2 red onions, halved
  • 4 vine ripe tomatoes, halved
  • 1 jalapeno, roasted and peeled
  • 1 zucchini, quartered and seeds removed
  • 1 leek, root trimmed but intact, quartered lengthwise
  • Salt and freshly ground black pepper
  • 8 ounce tenderloin piece, "butterflied" in a spiral to look like a flank steak
  • 1 red pepper, roasted and peeled
  • 2 tablespoons chiffonaded basil


Step 1

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

Step 2

Preheat a grill.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

Plate the meat with the vegetables.

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