Turkey Steak Recipe with Coriander Marinade

Ingredients

• 4turkey breast steaks
• 1 tbspolive oil
• 4 tbsp eachfresh mint, parsley and coriander leaves, chopped
• 1 clovegarlic, crushed
• Juice of 1lemon
• 125 mlwhite wine
• 2 tbsphoney
• 1 tsp eachground coriander and cumin
• To tastesalt and freshly ground black pepper
• 1 tbspolive oil
• Somebaby potatoes
• 3 tbsplow-fat mayonnaise
• 1 tspchives
• 1 tspwholegrain mustard
• Somered onion, thinly sliced
• Somered peppers
• To fillgarlic
• To fillbasil
• To filltomatoes, chopped
• To tasteseasoning
• A drizzleolive oil

Instructions

1. 1

   Reserve some herbs

   Set aside a tablespoon or two of the chopped herbs to stir into the sauce just before serving.

2. 2

   Marinate the turkey

   Mix the remaining herbs with the other marinade ingredients. Put the turkey in a shallow dish, pour the mixture over it and leave for 15–20 minutes if time allows.

3. 3

   Cook the steaks

   Heat a frying pan, grill or barbecue. If using a frying pan, add a dash of oil. Cook the turkey for about 4 minutes on each side, adjusting for the thickness, until the juices run clear when the thickest part is pierced with a skewer. Remove the cooked turkey from the pan and keep it warm.

4. 4

   Reduce the marinade

   Pour the marinade into the frying pan and bring it to the boil. Lower the heat and simmer for about 5 minutes, until thickened. Taste and adjust the seasoning if needed.

5. 5

   Finish and serve

   Stir the reserved herbs into the sauce and serve it with the turkey. Potato salad and roasted red peppers are suggested accompaniments.

6. 6

   Make potato salad

   Cook some baby potatoes. Mix 3 tablespoons of low-fat mayonnaise with 1 teaspoon of chives and 1 teaspoon of wholegrain mustard, then dress the potatoes and scatter with thinly sliced red onion.

7. 7

   Roast the peppers

   Halve the red peppers and fill them with garlic, basil and chopped tomatoes. Season and drizzle with olive oil. Roast at 200°C (Gas Mark 6; 400°F) for 20 minutes.

What is turkey steak with coriander marinade?

This is a quick-cooking turkey breast dish with a fresh, herb-led marinade and a gently sweet, spiced sauce. It is not tied to a particular regional cuisine; its flavours come from familiar Mediterranean-style ingredients such as lemon, olive oil, herbs and wine.

Fresh mint, parsley and coriander bring brightness, while ground coriander and cumin add warmth. Reducing the marinade after cooking gives it a sauce-like consistency to serve with the steaks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 586 calories, 48g protein, 0g carbs, 28g fat.

The turkey supplies most of the protein, while olive oil contributes much of the fat; honey adds a small amount of carbohydrate, although the supplied nutrition lists 0 g carbs per serving. Serve with roasted peppers or a generous portion of salad if you want to balance the plate with vegetables.

The marinade ingredients

Fresh herbs: Reserve a small amount before mixing the rest into the marinade, so you can finish the sauce with a fresher herbal note.

Sweet and sharp: Lemon juice and white wine provide acidity, while honey rounds it out. Garlic, ground coriander and cumin give the mixture its savoury spice.

Marinating and cooking

Marinating time: The recipe suggests 15–20 minutes if you can spare it. Keep the turkey in a shallow dish so the marinade can coat the steaks.

Heat choice: A frying pan, grill or barbecue will work. Cooking time depends on steak thickness, so use the clear juices from a skewer pierced into the thickest part as the stated doneness cue.

Making the sauce safely

Boil first: The marinade has been in contact with raw turkey, so bring it to the boil in the pan before reducing it to a simmer. Cook it for about 5 minutes, until it thickens.

Finish last: Taste the reduced sauce and adjust the seasoning if necessary, then add the reserved herbs before serving.

Potato salad and roasted peppers

Potato salad: Cook the baby potatoes, then coat them with the mayonnaise, chive and wholegrain mustard mixture. Thinly sliced red onion adds a crisp, pungent contrast.

Roasted peppers: Fill the halved peppers with garlic, basil and chopped tomatoes, then season and drizzle with olive oil. They roast at 200°C for 20 minutes, so allow for this alongside the turkey preparation.

Serving the meal

Serve the turkey with the reduced herb sauce and choose one or both of the suggested accompaniments. The potato salad makes the plate more substantial, while the roasted peppers add a juicy, savoury side.

Recipe notes & tips

• Set aside the herbs before combining the rest with the marinade.
• Use a shallow dish so the marinade can coat the turkey steaks.
• Adjust the cooking time to the thickness of each steak.
• Keep the cooked turkey warm while you reduce the marinade.
• Bring the marinade to the boil before simmering it into a sauce.
• Coordinate the pepper roasting time with the turkey and potato salad.

Variations

• Herb mix: Use the same total amount of another soft fresh herb in place of one of the listed herbs.
• More lemon: Add extra lemon at the table for a sharper finish.
• Grilled version: Cook the turkey on a grill or barbecue instead of in a frying pan.
• Pepper side: Serve the turkey with the roasted peppers without making the potato salad.
• Potato salad: Keep the chives and wholegrain mustard dressing, and adjust the amount of red onion to taste.

Common mistakes to avoid

• Skipping the herb reserve: Set aside a tablespoon or two before mixing the marinade so the sauce can be finished with fresh herbs.
• Cooking by time alone: Steak thickness changes the cooking time; check the thickest part for clear juices when pierced.
• Serving before reducing the sauce: Simmer the marinade for about 5 minutes until it thickens.
• Adding herbs too early: Stir the reserved herbs into the sauce just before serving.
• Forgetting the pepper timing: The peppers need 20 minutes at 200°C, so plan their roasting alongside the other components.

How to store

Refrigerate leftover cooked turkey and sauce in a covered container and use within 2 days. Reheat thoroughly until piping hot; store the potato salad and roasted peppers separately.

Frequently asked questions