Recipe courtesy of Alex Garcia
Churrasco with Open Fire Roasted Vegetable Salsa
- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
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
- 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.
