Italian turkey steaks with garlicky bean mash
Get a taste of the Mediterranean with this quick and impressive recipe, perfect for relaxed entertaining
Ingredients
Zest 2 lemons, , juice from 1 ½, 3 tbsp olive oil, 3 garlic cloves, crushed, 2 tsp chopped fresh oregano, , or 1 tsp dried, 4 thick turkey steaks, 250g punnet cherry or small plum tomatoes, some halved, some left whole and 750g bag frozen broad beans.
Instructions
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. 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. 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.