6 turkey breast steaks, about 1” thick
1/2 lb Asparagus, woody stalks broken off
1 Poblano chile, halved and seeded
1 serrano chile
1/2 medium red onion, cut into small dice
4 medium roma tomatoes, seeded and cut into small dice
¼ c chopped Cilantro
Zest of ½ lime
Juice of ½ lime
Pinch of sugar (optional)
Prepare the grill to cook direct over medium high heat. Toss the Asparagus, poblano and serrano with a little oil, then season lightly with salt and pepper. Grill the poblanos skin side down until they are fully charred. No need to flip. Remove to a plate and cover with plastic wrap. Grill the serrano until it is lightly charred on all sides. Set aside. Add the asparagus to the grill. Grill quickly until it has a little char and is soft. Remove to a platter and set aside. When it’s cooled, cut the asparagus into ½” pieces. With a knife, scrape the blackened skin off of the poblanos, then cut them into small dice. Mince the serrano, removing the seeds if you want the salsa to be mild.
In a large bowl combine the poblano, serrano, asparagus, onion and tomato. Toss well. Add the cilantro, lime zest and juice, and a pinch of sugar if desired. Season with salt and pepper. Toss well, then set aside to rest at room temp.
Brush the turkey steaks with olive oil, then season with salt and pepper. Place the turkey on the grid and cook for 3 to 4 minutes until the bottom side is golden brown. Flip and cook another 3 to 4 minutes or until the turkey is golden brown on the second side and cooked to an internal temperature of 165°F.
Transfer the turkey steaks to serving plates. Toss the salsa and taste it. Add salt if needed. Top each piece of turkey with a scoop of salsa. Serve any leftover salsa on the side with tortilla chips.
This goes very well served with a rice pilaf.