Churrasco With Open Fire Roasted Vegetable Salsa Recipe

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Nutrition per serving    (USDA % daily values)
CAL
407
FAT
87%
CHOL
24%
SOD
4%

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Ingredients for 4 servings

2 garlic cloves, sliced

4 vine ripe tomatoes, halved

1 leek, root trimmed but intact, quartered lengthwise

8 ounce tenderloin piece, "butterflied" in a spiral to look like a flank steak

1 red pepper, roasted and peeled

Salt and freshly ground black pepper

2 tablespoons chiffonaded basil

1 zucchini, quartered and seeds removed

2 red onions, halved

6 tablespoons olive oil

1 jalapeno, roasted and peeled

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