- Preparation time
- 240 mins
- Cooking time
- 10 mins
- Difficulty
- Easy Recipes
- Serves
- 2 people
- Dinner
- June 30, 2016
In spite of the fact that meat of a turkey is considered dietary and quite dry, from a breast of a turkey, it is possible to prepare juicy and very tasty steak. Here the correct preparation for roasting, that is an extra time of pickling are important, and also not to overdry a breast when frying. And a sweetish and spicy taste of seeds of black grain mustard and Provence herbs favorably will emphasize taste of a turkey.
PrintSteak from a turkey on a frying pan grill
Ingredients
- breast of a turkey – 2 pieces.
- seeds of black French mustard – 2 tablespoons.
- a mix of spices “Provence herbs” – 1 tablespoon.
- juice of a half of a lemon – for marinade
- olive oil – 1 tablespoon for marinade
- salt sea, black pepper ground – to taste
- white wine vinegar – 2 tablespoons.
- butter – on 1 tsp on a breast
- tomatoes, cucumbers, greens – for ornament
Instructions
- To pound seeds of black French mustard a little in a mortar or just a rolling pin on a board.
- Scatter sea salt, black pepper, Provence herbs and seeds of the French mustard on a board and to roll in in all these stakes, pressing spices. From above to hammer spices slightly with a rolling pin, giving at the same time to stakes the equal form. But thickness has to be about 1,5 cm.
- Sprinkle lemon juice, wine vinegar, and olive oil. Pickle in the refrigerator under food wrap within 3-4 hours. The turkey is recommended to be kept waiting well that meat turned out juicy, gentle prepared quicker.
- Before frying to dry stakes a paper towel, to clean large spices (seeds) that they didn’t turn into coals on a frying pan grill. Fry, pressing a rake, on well-warmed frying pan oiled a little for 2-3 min. from each party.
- Then once again for 2 min., forming lattice drawing. From sides it is also possible to redden slightly, holding with nippers a stake in the vertical direction and as if rolling it on a grill about a minute. After roasting to allow meat to have a rest 10-15 min., having turned in a foil and having put on a stake a buttered piece for juiciness and tenderness. In a foil, it will reach and will remain juicy.
- Serve with fresh vegetables – cutting, or light vegetable salad on your taste. Sprinkle parsley or cilantro, to sprinkle a lemon and olive oil.
Step by step recipe Steak from a turkey on a frying pan grill
Step 1
To pound seeds of black French mustard a little in a mortar or just a rolling pin on a board.
Step 2
Scatter sea salt, black pepper, Provence herbs and seeds of the French mustard on a board and to roll in in all these steaks, pressing spices. From above to hammer spices slightly with a rolling pin, giving at the same time to steaks the equal form. But thickness has to be about 1,5 cm.
Step 3
Sprinkle lemon juice, wine vinegar, and olive oil. Pickle in the refrigerator under food wrap within 3-4 hours. The turkey is recommended to be kept waiting well that meat turned out juicy, gentle prepared quicker.
Step 4
Before frying to dry steaks a paper towel, to clean large spices (seeds) that they didn’t turn into coals on a frying pan grill. Fry, pressing a rake, on well-warmed frying pan oiled a little for 2-3 min. from each party.
Step 5
Then once again for 2 min., forming lattice drawing. From sides it is also possible to redden slightly, holding with nippers a steak in the vertical direction and as if rolling it on a grill about a minute. After roasting to allow meat to have a rest 10-15 min., having turned in a foil and having put on a steak a buttered piece for juiciness and tenderness. In a foil, it will reach and will remain juicy.
Step 6
Serve with fresh vegetables – cutting, or light vegetable salad on your taste. Sprinkle parsley or cilantro, to sprinkle a lemon and olive oil.
Chances to spoil a breast of a turkey it is much above, than chances to spoil a breast of chicken since a turkey to several lands of chicken meat. If you don’t want to turn a steak from a turkey into a piece of rubber, then don’t regret 3-4 hours on pickling and surely add olive oil to the marinade. Also don’t overdry a long prozharivaniye on a frying pan. Plus a buttered piece when the indy us achy steak has a rest in a foil.
