Turkey steak with chimichurri and salsa verde

Turkey steak with chimichurri and salsa verde

A combination of chimichurri and salsa verde flavors come together to enhance a simple roasted turkey steak that’s perfect for any summer meal.


  • Preparation time: 15 minutes

  • Roast time: 15 minutes

  • Make: 4 to 6 servings


ingredients:

  • 2 boneless, skinless Ontario turkey breasts (about 2 lbs/1 kg)
  • 2 tablespoons (30 ml) canola or vegetable oil
  • Half a teaspoon (2 ml) each of salt and pepper


Chimichurri salsa verde


ingredients:

  • 1/2 cup (125 ml) each fresh parsley leaves and mint or coriander leaves, lightly packed
  • 1/4 cup (60 ml) canola or vegetable oil
  • 3 tablespoons (45 ml) red wine or sherry vinegar
  • 1 small leek, chopped
  • 1 small jalapeno pepper, seeded and chopped
  • 1 tablespoon (15 ml) drained capers
  • 1 anchovy fillet
  • 1 large garlic clove, minced
  • 1/4 teaspoon (1 ml) salt


directione

Chimichurri Salsa Verde: In a small blender or food chopper, grind the parsley and mint leaves. Add the oil, vinegar, shallots, jalapenos, capers and anchovies and puree until smooth. Pulse in garlic and salt. Remove 1/2 cup (125 ml) and scrape remaining into a small bowl; Sit aside. (Make ahead: Cover and refrigerate for up to 2 days.)

Cut the turkey breast lengthwise into two pieces about 1 inch (2.5 cm) thick to form steaks. Brush the turkey steaks with oil and sprinkle with salt and pepper. Place on a greased grill over medium-high heat and grill, turning and basting with 1/2 cup (125 ml) of salsa verde several times for about 10 minutes or until no longer pink inside and juices run clear. Let stand 5 minutes before slicing. Serve with the remaining sauce.

Cast-iron version: Heat a cast-iron skillet over medium-high heat and add 2 teaspoons (10 ml) of canola or vegetable oil. Add the turkey meat slices and brown on both sides. Brush with sauce on both sides and place in a 400°F (200°C) oven for about 15 minutes or until no longer pink inside. Let stand 5 minutes before slicing. Serve with the remaining sauce.

Tip: Once sliced, turkey meat makes a perfect topping for a salad.

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