Churrasco with Open Fire Roasted Vegetable Salsa

Deselect All

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