HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrilled Turkey Steak
Grilled Turkey Steak

Grilled Turkey Steak

with Chilli Beans and Brown Rice

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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!

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Vine Tomatoes

1 unit(s)

Green Pepper

1 unit(s)

Yellow Pepper

1 unit(s)

Spring Onion

1 bunch(es)


1 pack(s)

Mixed Beans

1 pot(s)

Ground Cumin

1 pot(s)

Ground Coriander

1 pot(s)

Smoked Paprika

2 unit(s)

Turkey Steak

1 pinch

Chilli Flakes

1 pack(s)

Steamed Brown Basmati & Quinoa

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1975 kJ
Energy (kcal)472 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate47 g
of which sugars10.0 g
Protein53 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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!