Turkey Breast Steaks with Lemon and Chili

Description

Turkey steaks are quite a commercially available product, sold in any supermarket. They cost a fraction compared to beef tenderloin or ribeye, look charmingly pink, and are especially valued by those who prefer their steaks without blood and generally try to eat less red meat. On their own, turkey steaks may not have a powerful impact, but when paired with explosive companions like lemon and chili pepper, they shine incredibly. An important note: like any steaks, these are best not reheated, but they can be frozen during the marinating stage, then defrosted in the refrigerator and thrown onto a hot skillet; it only takes about ten minutes of effort.

Ingredients

• Lemon - 2 pieces
• Olive Oil - 3 spoons
• Turkey - 2 pieces
• Chili Flakes - 1 tablespoon
• Corn Salad - to taste

Step by Step guide

Step 1

In a bowl, combine the juice of two lemons, olive oil, and chili flakes. Slightly season with salt.

Step 2

Place the turkey steaks in this mixture and refrigerate for half an hour.

Step 3

Sear the steaks on a well-heated grill pan for 5–7 minutes on each side, until fully cooked and marked with nice grill stripes.

Step 4

Serve with vegetables and salad leaves.

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