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 The Correct Steak from Turkey Recipe
Very juicy turkey steaks, 3 simple cooking methods. The dish is prepared very quickly, has an exquisite taste and goes well with a light vegetable salad.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. I took a turkey breast weighing a little more than 1.5 kg. It needs to be cut properly, cut off those parts that are not suitable for steaks. First, I will cut off the thin part of the breast along with the streak, then I will cut off all the excess to get a clean piece of meat weighing about 1 kg. Of all the scraps that remain, you can cook minced meat.
    I took a turkey breast weighing a little more than 1.5 kg. It needs to be cut properly, cut off those parts that are not suitable for steaks. First, I will cut off the thin part of the breast along with the streak, then I will cut off all the excess to get a clean piece of meat weighing about 1 kg. Of all the scraps that remain, you can cook minced meat.
  2. I will cut the steaks 2 cm thick across the fibers, this is important, then the meat will not be tough and will be well chewed. I'll slice each steak separately. I got 7 pieces, I'll cook two pieces at once, the rest of the steaks will be marinated in two different marinades. I will make oblique incisions so that the meat is better marinated.
    I will cut the steaks 2 cm thick across the fibers, this is important, then the meat will not be tough and will be well chewed. I'll slice each steak separately. I got 7 pieces, I'll cook two pieces at once, the rest of the steaks will be marinated in two different marinades. I will make oblique incisions so that the meat is better marinated.
  3. Red marinade: 2 teaspoons of dry adjika, half a teaspoon of salt, two tablespoons of olive oil. Everything is thoroughly mixed and rubbed. I rub the marinade on the meat with my hands. I'll let you stand for 30 minutes.
    Red marinade: 2 teaspoons of dry adjika, half a teaspoon of salt, two tablespoons of olive oil. Everything is thoroughly mixed and rubbed. I rub the marinade on the meat with my hands. I'll let you stand for 30 minutes.
  4. Green marinade: 1 teaspoon of dried basil, half a teaspoon of salt, a teaspoon of dried garlic, two tablespoons of olive oil. Everything is thoroughly mixed and rubbed. I rub the marinade over the meat with my hands and let it brew. Pickled meat can be stored in the refrigerator for up to 2 days.
    Green marinade: 1 teaspoon of dried basil, half a teaspoon of salt, a teaspoon of dried garlic, two tablespoons of olive oil. Everything is thoroughly mixed and rubbed. I rub the marinade over the meat with my hands and let it brew. Pickled meat can be stored in the refrigerator for up to 2 days.
  5. I'll go back to the steaks I didn't pickle. I grind black pepper on them with a mill and rub it into the meat with my hands. Pour a spoonful of olive oil into a preheated frying pan and put 20 grams of butter. Fry the steaks for 5-7 minutes on each side until a crust forms. At the end of baking, add salt and fry on each side for 30 seconds.
    I'll go back to the steaks I didn't pickle. I grind black pepper on them with a mill and rub it into the meat with my hands. Pour a spoonful of olive oil into a preheated frying pan and put 20 grams of butter. Fry the steaks for 5-7 minutes on each side until a crust forms. At the end of baking, add salt and fry on each side for 30 seconds.
  6. Remove from the heat and let it brew, you can cover the meat with foil for 2-3 minutes, so it will let the juice and will be juicier. As a side dish - a salad of tomatoes, cucumbers, lettuce leaves and dill, seasoned with olive oil.
    Remove from the heat and let it brew, you can cover the meat with foil for 2-3 minutes, so it will let the juice and will be juicier. As a side dish - a salad of tomatoes, cucumbers, lettuce leaves and dill, seasoned with olive oil.
  7. Fry steaks in red marinade in a preheated frying pan, without adding oil, for 5-7 minutes on each side until golden brown, remove from heat and let cool. As a side dish - a salad of radish, cucumber, lettuce leaves and leeks, seasoned with sunflower unrefined oil.
    Fry steaks in red marinade in a preheated frying pan, without adding oil, for 5-7 minutes on each side until golden brown, remove from heat and let cool. As a side dish - a salad of radish, cucumber, lettuce leaves and leeks, seasoned with sunflower unrefined oil.
  8. Fry steaks in green marinade in a preheated frying pan, without adding oil, for 5-7 minutes on each side until golden brown, remove from heat and let cool. As a side dish - a salad of radish, cucumber, lettuce leaves, dill and green onions, seasoned with sour cream.
    Fry steaks in green marinade in a preheated frying pan, without adding oil, for 5-7 minutes on each side until golden brown, remove from heat and let cool. As a side dish - a salad of radish, cucumber, lettuce leaves, dill and green onions, seasoned with sour cream.
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