Chimichurri Turkey Breast on the Grill

Ingredients

Chimichurri Sauce

4 cloves garlic
½ medium onion
2 tbsp apple cider vinegar
1 cup loosely packed parsley
½ cup loosely packed cilantro
¼ cup fresh oregano
½ cup olive oil
2 tbsp lemon zest
1 tbsp lemon juice
1 tsp red pepper flakes
1 tsp kosher salt
1 tsp cracked black pepper

Marinade

3 tbsp sauce
2 tbsp olive oil

Turkey

2 lbs. Canadian turkey breasts, cut into 2 - 3 inch steaks
Salt and pepper to taste

TIP: If you are looking for a quicker version of this recipe, slice the turkey breast pieces into ¾ inch steaks. Follow the same directions, but grill for 5 – 7 minutes on each side.

Directions

Season the turkey breast with salt and pepper to taste.
Place in a glass bowl.
Add 3 tbsp of Chimichurri sauce and 2 tbsp of olive oil to the turkey.
Brush any excess marinade off of the meat. Grill over low to medium heat for 20 - 25 minutes, turning often, until the meat is cooked through and registers 165°F (74°C) on a meat thermometer. (Heat setting and cook time will depend on the power of your BBQ)
Once cooked, remove from heat and let rest for 10 minutes before slicing and serving.
Top with sauce and serve with remaining sauce on the side.

Nutrional value for the sauce: Calories 164, Protein 0g, Fat 18g, Carbohydrates 1g, Sodium 388mg