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!
Steamed Brown Basmati & Quinoa
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!