Churrasco with Open Fire Roasted Vegetable Salsa

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

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