Churrasco with Open Fire Roasted Vegetable Salsa

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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, jalapeno, 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.


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