About this recipe:Griddling is an ideal way to cook turkey steaks quickly. These have a punchy seasoning and are partnered with sweet and tangy mandarins. Serve with warm chapattis and a salad of bean sprouts and watercress. Delicious!
4 turkey breast steaks, about 140g each
2 tbsp chopped fresh rosemary
1 tsp crushed chilli flakes
1 tbsp coriander seeds, coarsely crushed
2 tbsp olive oil
4 mandarin oranges
400g bean sprouts
8 spring onions, sliced
4 tsp sugar
8 tbsp mayonnaise
cayenne pepper (optional)
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Method Prep:15min › Cook:5min › Ready in:20min
Prepare the turkey: Put the turkey steaks into a shallow dish. Sprinkle with the rosemary, crushed chilli flakes, coriander seeds and 1 tbsp oil. Season and turn the steaks over a few times to distribute the seasonings.
Prepare the mandarins: Peel the mandarins, then slice in half across the middle and discard any pips.
Make the salad: Mix the bean sprouts, watercress and spring onions, and divide them among four plates.
Cook the turkey: Heat a ridged griddle or frying pan over a high heat. Brush the turkey steaks with the remaining oil. Cook over a high heat for 1½ -2 minutes on each side or until well browned and cooked through; when cut, the juices should run clear, not pink. Transfer to the plates.
Cook the mandarins: Add the mandarin halves to the griddle or pan, cut side down, and cook for 30-60 seconds or until they are browned on the surface and hot. Transfer them to the plates, browned side up, and top each half with 1/2 tsp sugar. Add a dollop of mayonnaise to each plate and sprinkle with a little cayenne pepper, if you like. Serve.
*For turkey, use duck. Buy skinless, boneless breast fillets and beat them out thinly between two pieces of baking parchment or greaseproof paper. *Or use gammon steaks or thin pork loin steaks.
…or try this
If you have a vegetarian in the family, you can use the seasoning in step 1 for tofu instead of turkey. For one person, use half a block of firm tofu and slice it in half horizontally. Season with 1/2 tbsp finely chopped rosemary, a pinch of crushed chilli flakes, 1 tsp ground coriander and 1 tsp olive oil. (You will need two blocks of tofu for four people, using the full quantity of seasoning, but using ground coriander and finely chopped rosemary.) Put the tofu into an ovenproof dish and grill for 3-4 minutes on each side to brown both sides, turning the slices with a large fish slice. (They are less likely to stick and break if grilled rather than griddled or fried.)