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Print Recipe
 The Correct Steak from Turkey Recipe
Very juicy Turkey steaks, 3 easy cooking methods. The dish is prepared very quickly, has an exquisite taste and is perfectly combined with a light, vegetable salad.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Second Course, Special Food Dishes
Cuisine French
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Second Course, Special Food Dishes
Cuisine French
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. I took a Turkey breast weighing just over 1.5 kg. It needs to be properly cut, cut off the parts that are not suitable for steaks. First, I will cut off the thin part of the breast along with the streak, then cut off all the excess to get a clean piece of meat, weighing about 1 kg. From all the scraps that remain, you can prepare minced meat.
    I took a Turkey breast weighing just over 1.5 kg. It needs to be properly cut, cut off the parts that are not suitable for steaks. First, I will cut off the thin part of the breast along with the streak, then cut off all the excess to get a clean piece of meat, weighing about 1 kg. From all the scraps that remain, you can prepare minced meat.
  2. I will cut the steaks 2 cm thick across the fibers, this is important, then the meat will not be hard and will chew well. I'll cut each steak separately. I got 7 pieces, I will cook two pieces at once, the rest of the steaks will be marinated in two different marinades. I'll 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 hard and will chew well. I'll cut each steak separately. I got 7 pieces, I will cook two pieces at once, the rest of the steaks will be marinated in two different marinades. I'll 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 dry garlic, two tablespoons of olive oil. Everything is thoroughly mixed and rubbed. I RUB the marinade on the meat with my hands and let it stand. Marinated 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 dry garlic, two tablespoons of olive oil. Everything is thoroughly mixed and rubbed. I RUB the marinade on the meat with my hands and let it stand. Marinated meat can be stored in the refrigerator for up to 2 days.
  5. I'll go back to the steaks that I didn't pickle. I grind black pepper on them with a mill and RUB it into the meat with my hands. On a preheated pan, pour a spoonful of olive oil and put 20 grams of butter. Fry the steaks for 5-7 minutes on each side, until the crust forms. At the end of roasting, salt and fry each side for 30 seconds.
    I'll go back to the steaks that I didn't pickle. I grind black pepper on them with a mill and RUB it into the meat with my hands. On a preheated pan, pour a spoonful of olive oil and put 20 grams of butter. Fry the steaks for 5-7 minutes on each side, until the crust forms. At the end of roasting, salt and fry each side for 30 seconds.
  6. Remove from the heat and let rest, 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 tomato, cucumber, lettuce and dill, seasoned with olive oil.
    Remove from the heat and let rest, 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 tomato, cucumber, lettuce and dill, seasoned with olive oil.
  7. Steaks in a red marinade fry in a preheated pan without adding oil, for 5-7 minutes on each side until Golden brown, remove from the heat and let rest. As a side dish, a salad of radish, cucumber, lettuce leaves and leeks, seasoned with sunflower, unrefined oil.
    Steaks in a red marinade fry in a preheated pan without adding oil, for 5-7 minutes on each side until Golden brown, remove from the heat and let rest. As a side dish, a salad of radish, cucumber, lettuce leaves and leeks, seasoned with sunflower, unrefined oil.
  8. Steaks in a green marinade fry in a preheated pan without adding oil, for 5-7 minutes on each side until Golden brown, remove from the heat and let rest. As a side dish, a salad of radish, cucumber, lettuce leaves, dill and green onions, seasoned with sour cream.
    Steaks in a green marinade fry in a preheated pan without adding oil, for 5-7 minutes on each side until Golden brown, remove from the heat and let rest. As a side dish, a salad of radish, cucumber, lettuce leaves, dill and green onions, seasoned with sour cream.

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