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Spiced Turkey Steak

Spiced Turkey Steak

with Crushed Beans and Chipotle Spiced Slaw
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
221 kcal
Protein
: 
12g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Central American Style Spice Mix

½ sachet(s)

Chicken Stock Powder

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 carton(s)

Mixed Beans

10 grams

Chipotle Paste

1 unit(s)

Apple

120 grams

Coleslaw Mix

1 unit(s)

Lime

2 unit(s)

British Turkey Steaks

1 unit(s)

Red Onion

1 bunch(es)

Coriander

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)924 kJ
Energy (kcal)221 kcal
Fat6 g
of which saturates2.9 g
Carbohydrate25.3 g
of which sugars14.8 g
Dietary Fibre4 g
Protein12 g
Salt0.8 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and chop the red onion into small pieces.

Zest, then halve the lime.

Roughly chop the coriander (stalks and all).

Drain and rinse the mixed beans.

2

Heat a splash of oil in a saucepan over medium heat.

When hot, add the red onion. Stir and cook until softened, 3-4 mins.

Sprinkle on half the Central American and stir and cook until fragrant, 1 minute.

Stir in the beans.

3

Add the water (see ingredients for amount) and stir in the stock powder.

Bring to the boil, lower then heat, then use a potato masher to mash the beans as they cook.

Lower the heat and simmer until most of the water has evaporated and the beans have a hummus consistency, 6-7 mins.

Stir frequently and add a little more water if necessary.

4

Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. 

Season the turkey with salt and sprinkle on the remaining Central American Spice Mix.

When the oil is hot, add the turkey steaks and brown for 2 mins on each side.

Lower the heat to medium and cook for another 3-4 mins on each side. IMPORTANT: The turkey is cooked when no longer pink in the middle!

5

Use the coarse side of your grater to grate the apple (no need to peel) into a bowl then pop in the coleslaw mix.

Stir in the Greek yoghurt, chipotle paste (careful, it's hot!) and half the lime zest.

Season with salt and lime juice to taste.

Stir in half the coriander.

6

When the beans are ready, stir in the remaining lime zest and share between your plates. 

Pop the slaw alongside.

Slice the turkey thinly and arrange on top of the beans and finish with a sprinkle of remaining coriander and a final squeeze of lime.

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