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2
lemons
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4
teaspoons olive oil
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2
teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1/4
teaspoon salt
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1/4
teaspoon freshly ground black pepper
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4
1/2-inch-thick turkey breast tenderloin steaks (about 1-1/4 to 1-1/2 pounds)
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1
tablespoon drained capers
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1
tablespoon snipped fresh Italian flat-leaf parsley
1. Finely shred enough peel from one of the lemons to make 1 teaspoon; set aside. Halve and squeeze the juice from that lemon (should have about 3 tablespoons); set aside. Cut the other lemon into very thin slices; set aside.
2. For rub, in a small bowl combine the shredded lemon peel, 2 teaspoons of the olive oil, the rosemary, salt, and pepper. Sprinkle the mixture evenly over both sides of turkey steaks; rub in with your fingers.
3. For a charcoal grill, grill turkey on the rack of an uncovered grill directly over medium coals for 6 minutes. Arrange lemon slices on top of turkey, overlapping if necessary. Cover and grill for 6 to 9 minutes more or until turkey is no longer pink (170 degree F). (For a gas grill, preheat gas grill. Reduce heat to medium. Place turkey on the grill rack over heat. Cover and grill as above.)
4. Meanwhile, in a small saucepan combine the remaining olive oil, the lemon juice, and the capers. Heat through.
5. Remove turkey steaks to a serving platter. Drizzle with the warm caper mixture. Sprinkle with parsley. Makes 4 servings.
- Note *If you cant find turkey tenderloin steaks at your local grocery store, buy whole turkey tenderloins; then cut them horizontally into 1/2-inch-thick slices.
- Servings Per Recipe 4,
- Calories 159,
- Protein (gm) 26,
- Carbohydrate (gm) 1,
- Fat, total (gm) 5,
- Cholesterol (mg) 71,
- Saturated fat (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 7,
- Sodium (mg) 269,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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