Bife de peru com marinada de coentro

Ingredientes

• 4 turkey breast steaks
• 1 tablesp. olive oil
• 4 tablesp. each of fresh mint, parsley and coriander leaves, chopped
• 1 clove garlic, crushed
• Juice of 1 lemon
• 125 ml white wine
• 2 tablesp. honey
• 1 teasp. each of ground coriander and cumin
• Salt and freshly ground black pepper
• 1 tablesp. olive oil

Modo de preparo

1. 1

   Set aside a tablespoon or two of the chopped herbs to add to the sauce before serving.

2. 2

   Then mix together the remaining herbs and the other marinade ingredients. Place the turkey in a shallow dish and pour over the marinade. Leave for 15-20 minutes if you can.

3. 3

   Heat a frying pan, grill or barbecue. If using a frying pan add a dash of oil. Cook the turkey for approx. 4 minutes on each side until the juices run clear when the thickest part of the turkey is pierced with a skewer. Cooking time will vary with the thickness of the steaks. When the turkey is cooked remove it from the frying pan and keep warm.

4. 4

   Add the marinade into the frying pan and bring to the boil. Reduce to a simmer and cook for about 5 minutes until it thickens. Taste and season if necessary.

5. 5

   Add the reserved herbs and serve with the turkey. Potato salad and roasted red peppers are great accompaniments.

6. 6

   To make the Potato Salad: cook some baby potatoes and dress with a mixture of 3 tablesp. low fat mayonnaise, 1 teasp. chives, 1 teasp. wholegrain mustard. Scatter over some thinly sliced red onion.

7. 7

   To make the Roasted Red Peppers: cut the red peppers in half and fill with garlic, basil and chopped tomatoes, season and drizzle with olive oil. Roast at Gas Mark 6, 200°C (400°F) for 20 minutes.