Boneless Broiled Turkey London Broil with Chipotle Pesto
Ronnie's Notes
This is a spicy dish! You can use this as is—Sautéed Carrots with Mint and Shallots (page xx) is a refreshing partner for it—but I like to serve it as a salad: cut the broiled meat into slices and put them on top of lettuce, tomato, and cucumber salad (drizzle with vinaigrette). The meat also makes a terrific sandwich filler: spread some crusty bread with mayo lightened with a bit of fresh lime or lemon juice.
Instructions
Preheat an outdoor grill or oven broiler with the rack about 6 inches from the heat source.
To make the pesto, place the onion, garlic, cilantro, chipotle peppers, 4 tablespoons olive oil, chili powder, cumin, paprika, and oregano in a food processor and process until pureed.
Brush the turkey with the remaining tablespoon olive oil.
Broil for , turning the meat 2–3 times.
Brush some of the pesto on the turkey and cook for about 20–, turning the meat occasionally and brushing with the remaining pesto, or until it is cooked through.
Let rest for before serving.
Makes 4 servings.