Italian turkey steaks with garlicky bean mash

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1. Video tutorial: Crushing garlic

1. Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.
2. Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.
3. Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.

Cooking turkey

The secret to cooking turkey steaks is to keep them moist. Make sure your pan is nice and hot before you add them so they brown quickly, then finish quickly in the oven.

357 kcalories, protein 48g, carbohydrate 16g, fat 12 g, saturated fat 2g, fibre 12g, salt 0.22 g

Latest comments and suggestions

• pandosmummy

  20 August 2009

  pandosmummy rated and commented on this recipe

  

  Cooking the turkey steaks like this really made them moist, they were delicious! Not over-keen on the bean mash though but other family members liked it. I felt like the mash needed something else to give added depth, although maybe my seasoning wasn't enough- I tend to add less salt when feeding the children.

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• Nerys01

  14 September 2009

  Nerys01 commented on this recipe

  I'm a vegetarian and when I find recipes that sound tasty (like this one) I think of ways to make it veggie. For this, try using tofu instead of turkey. Just cut the tofu into a 'steak' simmilar to that of a turkey steak and voila! veggie turkey. It may be an idea to shape the tofu so that it doesn't just look like a block, to do this simply mold it with a spoon or clean hands. It will absorb the beautiful flavours so it'll taste lovely and not at all bland. You may want to double the ammount of oragano wehn using tofu though. Lovely recipe!

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• Nathalie

  14 September 2009

  Nathalie commented on this recipe

  really easy and really tasty - i mashed potato in with the beans to mellow some of the sharpness of the beans.

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• ST

  15 September 2009

  ST rated and commented on this recipe

  

  The flavours are good in this, but I think the prep/cooking time is underestimated. I used turkey fillets, which need more cooking anyway - about 25 minutes, but then they were a bit dry so next time I would bash them a bit before cooking.

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• Kirstie

  19 September 2009

  Kirstie rated and commented on this recipe

  

  None of us really liked this one. The lemon was overpowering and the beans just didn't taste that great. We couldn't get thick turkey steaks so used fillets and so only cooked them in the pan. The marinade did help keep them lovely and moist though, but that's the only positive!

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• ThomMich

  17 October 2009

  ThomMich rated and commented on this recipe

  

  Nice idea, but just not that nice. Too much lemon and the broad bean mash was disappointing.

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Ingredients

• zest 2 lemons , juice from 1 ½
• 3 tbsp olive oil
• 3 garlic cloves , crushed
• 2 tsp chopped fresh oregano , or 1 tsp dried
• 4 thick turkey steaks
• 250g punnet cherry or small plum tomatoes , some halved, some left whole
• 750g bag frozen broad beans

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Low-fat

Ingredients

• zest 2 lemons , juice from 1 ½
• 3 tbsp olive oil
• 3 garlic cloves , crushed
• 2 tsp chopped fresh oregano , or 1 tsp dried
• 4 thick turkey steaks
• 250g punnet cherry or small plum tomatoes , some halved, some left whole
• 750g bag frozen broad beans

357 kcalories, protein 48g, carbohydrate 16g, fat 12 g, saturated fat 2g, fibre 12g, salt 0.22 g

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