Churrasco-Style Turkey With Chimichurri | Recipes | Cook For Your Life

Churrasco-Style Turkey With Arugula Chimichurri

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Rated 4.2 out of 5
4.2 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This churrasco-style turkey with Arugula Chimichurri is a deliciously healthy spin on the classic South American steak dish. It is sure to please even the most die-hard red meat lovers. The turkey steak...


Ingredients

  • 2 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 20 ounces turkey steaks (see Chef Tips)
  • 1 onion, thinly sliced
  • ¼ cup Arugula Chimichurri sauce, or to taste

 

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Nutrition Facts

Calories

341 cals

Fat

21 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

5 g

Sugar

2 g

Fiber

1 g

Protein

32 g

Sodium

474 mg

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together 1 tablespoon olive oil, red wine vinegar, garlic, onion powder, salt and pepper.
  3. Add turkey and coat with marinade. Marinate for at least 1 hour or up to overnight.
  4. Heat a large oven-proof sauté pan over medium heat and add remaining olive oil. Add steaks and onion and sear for about 4 minutes per side.
  5. Transfer pan to the oven and roast 10 minutes, until steaks are cooked through.
  6. Serve turkey steaks generously drizzled with Arugula Chimichurri.

Chef Tips

Some supermarkets carry turkey steaks or cutlets. These are pre-packaged slices of breast  that resemble skirt steak. But if you can’t find them, you can ask your butcher to cut some for you or, you can make the recipe with half a large turkey breast cut lengthwise into 4 to 6 roughly 5-ounce slices.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society