Ingredients
24 oz. Raw Turkey Breast sliced in to Steaks Length ways
8 oz. Jar Fresh Pesto
(sundried tomatopesto optional)
8 oz. Olive Oil
tsp. Kosher Salt
1/2 tsp. Black Pepper
1 oz. Red Wine Vinegar
3oz. of Balsamic Vinegar
1 Lb. Fresh Asperagus trimed
3 medium Red Onions peeled & cut in half width ways
8 Fresh Roma Tomatos cut in half from top to bottom
3 Small Zuchini cut on a bias into 1/2 inch medallions
12 small Red bliss potato sliedin half
Fresh Basil Leaves and Yellow Grape tomatos to Garnish
Preparation
Slice the Turkey breasts length ways apx. 6 oz ea., and place them in a baking dish large enough to lay them side by side to merinate. Mix together the pesto, salt, pepper, red vinegar and olive oil. Use just enough of the mixture to cover both sides of the turkey steaks. Take the remaining pesto and add the balsamic vinegar and adjust seasoning to taste. Place the preped vegetables in another dish large enough to fit all the vegies and pour enough of the Balsamic viegrett to lightly cover or toss the vegies in. Reserving just enough to brush the steaks and vegies when grilling. Let Steaks and vegies marinate at least 1-2 hours. Vegies 1 Hour.Steaks can marinate over night if needed. Grill the Turkey as you would any steak to medium temperature as the carry over heat will cuntinue to cook as you grill the vegetables. Put the tomatos on the grill cut side down first (2 mins ea. side)then add the remaining vegetebels. when done arrange grilled vegie alternating colors on a large oval platter and fan the steaks on top. Garnis with yellow pear tomatos and basil bunch in the middle.
