Tarragon British turkey steaks
Fat Per Portion: 8.3g
Preparation Time: 5 minutes plus 30 minutes marinating time
Cooking Time: 10-12 minutes
Ingredients
4 turkey breast steaks, each about 100g/4oz in weight.
1 tbsp Dijon mustard
1 tbsp zested orange rind
75ml/3 floz orange juice
2 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp freshly chopped tarragon
Fresh tarragon sprigs to garnish, optional
Pepper, orange and courgette kebabs, green salad and crusty bread to serve
Method
1. Light the barbecue at least 20 minutes before barbecuing or according to manufacturers instructions. Place the turkey steaks in a shallow dish.
2. Blend the mustard with the orange rind and juice, the olive oil, white wine vinegar and chopped tarragon. Pour over the turkey steaks, cover and leave to marinate in the fridge for at least 30 minutes, longer if time permits. Turn the steaks and spoon over the marinade occasionally.
3. When ready to cook, drain the turkey, reserving the marinade and place on the rack over the barbecue. Cook, turning at least once for 10-12 minutes or until thoroughly cooked, brushing occasionally with reserved marinade. Serve garnished with tarragon sprigs, pepper, orange and courgette kebabs, salad and bread.