Grilled Turkey Steak

Name: Grilled Turkey Steak with Chilli Beans and Brown Rice
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Ground Coriander; 1 Steamed Brown Basmati Rice; 2 Medium Tomato; 1 Mixed Beans; 2 Ground Cumin; 1 Yellow Pepper; 1 Smoked Paprika; 1 Spring Onion; 1 Lime; 1 Green Pepper; 2 British Turkey Steaks; ¼ Chilli Flakes; 1 Coriander; 100 Water

with Chilli Beans and Brown Rice

Recipe Development TeamPublished on December 21, 2018

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We love a good Turkey Steak on Chilli Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Ground Coriander

Steamed Brown Basmati Rice

Medium Tomato

Mixed Beans

Ground Cumin

Yellow Pepper

Smoked Paprika

Spring Onion

Lime

Green Pepper

(May contain traces of: Celery)

British Turkey Steaks

Chilli Flakes

Coriander

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)472 kcal

Energy (kJ)1975 kJ

Fat6 g

of which saturates2 g

Carbohydrate47 g

of which sugars10 g

Protein53 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grill Pan

•Plate

Cooking Instructions and Tips

a) Zest the lime then chop into wedges. Roughly chop the vine tomato. Halve the peppers and discard the cores and seeds. Chop into small pieces. Trim the spring onion and finely slice. b) Roughly chop the coriander (stalks and all). Drain and rinse the mixed beans in a sieve.

a) Pop the lime zest, half the ground cumin, half the ground coriander and half the smoked paprika in a mixing bowl with a squeeze of lime juice and a pinch of salt. Add the turkey steaks and coat well using your hands. Pop the steaks on a foil-lined tray and grill, 10-12 mins. Turn halfway through. IMPORTANT: The turkey is cooked when no longer pink in the middle.

a) Heat a drizzle of oil in a large saucepan on medium heat. b) Add the tomato, peppers, remaining ground cumin, ground coriander and smoked paprika, half the spring onion and a pinch of chilli flakes. c) Cook, stirring occasionally, until the peppers start to soften, 4-5 mins.

a) Pour in the water (see ingredients for amount) and stir in the mixed beans. b) Bring to the boil then reduce the heat and simmer until thick and tomatoey, 6-8 mins.

a) Meanwhile, cook the rice according to pack instructions.

a) When the turkey steaks are cooked, transfer to a board and cut into 4 slices. Stir any turkey juices into the chilli beans. Season to taste with salt and pepper if needed and stir through half the coriander. b) Serve the rice in bowls, topped with the chilli beans and turkey. Finish with a sprinkling of remaining coriander, spring onion, chilli flakes (if liked) and lime wedges. Enjoy!