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What kind of recipe is it?
Chimichurri-Kissed Turkey Churrasco is a delightful fusion dish that brings a South American flair to your dinner table.
This grilled turkey recipe is marinated in a vibrant, herbaceous chimichurri sauce, delivering a burst of flavors with every bite.
It’s perfect for health-conscious foodies looking for a lean protein option that doesn’t skimp on taste.
Whether for a casual weeknight meal or a festive gathering, this dish caters to both seasoned cooks and culinary adventurers alike, promising to impress anyone fortunate enough to enjoy it.
Ingredients
| Ingredient | Quantity |
|---|---|
| Turkey breast (boneless) | 2 pounds |
| Fresh parsley (chopped) | 1 cup |
| Fresh cilantro (chopped) | 1/2 cup |
| Garlic cloves (minced) | 4 cloves |
| Red wine vinegar | 1/4 cup |
| Olive oil | 1/2 cup |
| Dried oregano | 1 teaspoon |
| Red pepper flakes | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Lemon juice | 2 tablespoons |
| Optional: fresh mint (chopped) | 2 tablespoons (for extra flavor) |
Notes:
- Adjust the quantity of red pepper flakes depending on your spice preference.
- Allow the turkey to marinate for at least 30 minutes, or up to overnight for ideal flavor infusion.
Cooking Steps
1. Preheat a grill to medium-high heat (about 200-230°C / 400-450°F). If using a stovetop, heat a cast-iron skillet over medium-high heat.
2. While the grill heats up, prepare the chimichurri sauce. In a mixing bowl, combine 250 ml (1 cup) of chopped fresh parsley, 120 ml (1/2 cup) of chopped fresh cilantro, 4 minced garlic cloves, 60 ml (1/4 cup) of red wine vinegar, and 120 ml (1/2 cup) of olive oil.
Add 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 30 ml (2 tablespoons) of lemon juice. Mix well until fully combined.
3. Slice the 900 g (2 pounds) of boneless turkey breast into 1.5 cm (about 1 inch) thick steaks.
4. Place the turkey steaks in a shallow dish or plastic bag and pour half of the chimichurri sauce over the turkey. Confirm each piece is well-coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 24 hours for best flavor.
5. Once marinated, remove the turkey from the marinade and allow excess to drip off. Discard any remaining marinade.
6. Grill the turkey steaks directly over the medium-high heat, cooking for 6-8 minutes on one side without moving them to achieve grill marks.
7. Flip the turkey and grill for an additional 6-8 minutes, or until the internal temperature reaches at least 74°C (165°F). The turkey should be golden brown with grill marks, and the juices should run clear.
8. Remove the turkey from the grill and let it rest for 5-7 minutes before serving. This allows for carryover cooking and confirms juicy, tender meat.
9. Serve the turkey steaks with the reserved chimichurri sauce drizzled on top, and garnish with additional chopped fresh mint if desired. Enjoy the aroma and vibrant colors of the dish.
Variations
- Cilantro-Lime Turkey Churrasco: Replace red wine vinegar with lime juice (60 ml / 1/4 cup), and add zest from 1 lime for a zesty twist.
- Spicy Chipotle Turkey Churrasco: Mix in 1-2 tablespoons of canned chipotle in adobo sauce into the chimichurri for a smokier, spicier flavor profile.
- Honey-Mustard Turkey Churrasco: Add 60 ml (1/4 cup) of honey and 2 tablespoons of Dijon mustard to the chimichurri for a sweet and tangy variation.
- Vegan Churrasco: Substitute turkey with portobello mushrooms (about 4 large caps), marinating and grilling them briefly for a hearty, plant-based option.
Tips on plating and presentation
Although it may seem simple, the way you plate your Chimichurri-Kissed Turkey Churrasco can elevate the entire dining experience.
Start by slicing the turkey into thick, juicy pieces. Arrange them on a warm plate, drizzle with chimichurri, and add vibrant sides like roasted vegetables or fresh greens.
A sprinkle of fresh herbs on top adds a pop of color, inviting everyone to dig in!
What other dishes can I pair it with?
After you’ve plated your Chimichurri-Kissed Turkey Churrasco, consider the complementary dishes that can enhance your meal.
I love pairing it with a fresh, zesty corn salad, as it adds a crunchy contrast.
Roasted sweet potatoes bring a delightful sweetness, while a crisp cucumber and tomato salad offers invigorating acidity.
Finally, don’t forget some warm, fluffy bread to soak up that glorious chimichurri sauce!
What drinks can I pair it with?
What drinks can elevate your Chimichurri-Kissed Turkey Churrasco experience?
I love pairing it with a chilled white wine, like a Sauvignon Blanc, which complements the chimichurri’s zing.
For something bolder, a light-bodied red, like Pinot Noir, works wonders too.
If you’re in the mood for something fun, try a Brazilian caipirinha; the citrus adds a revitalizing twist to the grilled flavors.
Enjoy!
Frequently Asked Questions
Can I Use Chicken Instead of Turkey for This Recipe?
Absolutely, you can use chicken instead of turkey! I’ve done it before, and it turned out delicious. Just adjust the cooking time based on the chicken pieces you choose to guarantee they’re cooked through.
How Long Can Leftovers Be Stored in the Refrigerator?
I usually store leftovers in the refrigerator for up to four days. If I can’t finish them by then, I freeze them to enjoy later. Just make sure they’re in airtight containers for best quality!
Is Chimichurri Sauce Gluten-Free?
Yes, chimichurri sauce is gluten-free! I love making it because it’s simple and packed with flavor. Just use fresh herbs, olive oil, vinegar, garlic, and spices—no gluten ingredients included. Enjoy it on anything!
Can I Make the Chimichurri in Advance?
Yes, I can make chimichurri in advance! It actually tastes better after resting for a few hours, allowing the flavors to meld. Just store it in the fridge, and it’ll be ready when I need it.
What Is the Best Way to Reheat Turkey Churrasco?
I usually reheat turkey churrasco in the oven at 325°F, covered with foil. This keeps it moist and warm. I’ll check it often to avoid overcooking; juicy meat is always my priority!