Ingredients
Scale
- 2 turkey steaks (about 6 oz each)
- 1 tablespoon olive oil (for cooking)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or thyme
- Salt and pepper, to taste
For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary or thyme (or ½ teaspoon dried)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the Marinade:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, rosemary, lemon juice, salt, and pepper.
- Place the turkey steaks in a shallow dish or resealable bag and pour the marinade over the steaks.
- Seal the dish or bag and refrigerate for at least 30 minutes, or up to 24 hours, for maximum flavor.
- Cook the Turkey Steaks:
- Heat a large skillet or grill pan over medium-high heat and add the olive oil.
- Remove the turkey steaks from the marinade and discard the marinade.
- Season the steaks with garlic powder, paprika, dried rosemary, salt, and pepper.
- Add the steaks to the pan and cook for 4-5 minutes per side, until they are cooked through and reach an internal temperature of 165°F (74°C).
- If grilling, preheat your grill to medium-high heat and cook the steaks for 4-6 minutes per side.
- Rest the Steaks:
- Remove the steaks from the pan and transfer them to a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute.
- Serve:
- Slice the turkey steaks against the grain and serve hot with your favorite sides. Roasted vegetables, quinoa, or a fresh salad are great options.
Notes
- Marinating Time: For the best flavor, marinate the turkey steaks for at least 30 minutes. If you have time, marinate them for up to 24 hours for even more flavor infusion.
- Grilling Tip: If you’re grilling, use a two-zone method to sear the steaks over direct heat and then move them to the cooler side to finish cooking without drying out.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
- Side Dish Pairings: Turkey steaks pair well with roasted vegetables, mashed potatoes, quinoa, or a simple green salad. The options are endless.