Italian turkey steaks with garlicky bean mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- zest 2 lemonsjuice from 1 ½
- 3 tbsp olive oil
- 3 garlic clovescrushed
- 2 tsp chopped fresh oreganoor 1 tsp dried
- 4 thick turkeysteaks
- 250g punnet cherry or small plum tomatoessome halved, some left whole
- 750g bag frozen broad bean
Nutrition:
- kcal357
- fat12g
- saturates2g
- carbs16g
- sugars7g
- fibre12g
- protein48g
- salt0.22glow
Method
step 1
Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.
step 2
Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.
step 3
Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.
