Home > Recipes > Mains > Turkey Churrasco Style with Arugula Chimichurri

Turkey Churrasco Style with Arugula Chimichurri

Name: Turkey Churrasco Style with Arugula Chimichurri
Prep time: 20
Cook time: 40

(1 votes, average: 5.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This Turkey Churrasco Style 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...

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 Ann’s Tips)
1 onion, thinly sliced
1/4 cup Arugula chimichurri sauce, or to taste

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

458 cals

Fat

33 g

Saturated Fat

6 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

21 g

Carbohydrates

7 g

Sugar

2 g

Fiber

2 g

Protein

32 g

Sodium

474 mg

Directions

Preheat oven to 350 degrees.
In a large bowl, whisk together 1 tablespoon olive oil, red wine vinegar, garlic, onion powder, salt and pepper.
Add turkey and coat with marinade. Marinate for at least 1 hour or up to overnight.
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.
Transfer pan to the oven and roast 10 minutes, until steaks are cooked through.
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 4-6 roughly 5ounce slices.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.