Yoghurt And Coriander Turkey With Tenderstem Broccoli
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Turkey is often regarded as a dry and unyielding meat. We all know it is very lean and very healthy and that it can be very delicious, but how to achieve that? I find this way of cooking turkey breast steaks to be absolutely marvellous at producing juicy, tender results. Yoghurt is a great tenderiser and melds with the turkey to make it juicy and flavourful. This is wonderful made on the hoof, as described here, but if you have the foresight to marinate these the day before, by the time you come to cook the turkey, it will have almost cooked itself in the tangy marinade.
Ingredients
- 300 ml plain yoghurt
- 7.39 ml salt
- 29.6 ml garlic purée
- 29.6 ml ground coriander
- 44.4 ml olive oil
- freshly ground black pepper
- 4 turkey steaks
- 0.5 lemon juiced
- 200 g tenderstem broccoli
- 4.93 ml mustard seeds
- 0.5 clove garlic crushed
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 0.72 mg
- Magnesium: 21.3 mg
- Phosphorus: 115 mg
- Potassium: 242 mg
- Zinc: 0.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 300 ml plain yoghurt
- 7.39 ml salt
- 29.6 ml garlic purée
- 29.6 ml ground coriander
- 44.4 ml olive oil
- freshly ground black pepper
- 4 turkey steaks
- 200 g tenderstem broccoli
- 4.93 ml mustard seeds
Prepare
- Juice 0.5 lemon
- Crush 0.5 clove garlic
Let's Cook
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Step 1.
Preheat the grill/broiler to high and line a grill pan with foil.
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Step 2.
In a large bowl, combine the plain yoghurt, salt, garlic purée, ground coriander, 1 tablespoon of the olive oil, and a generous grinding of black pepper. Stir to mix. Add the turkey steaks and use your hands to massage the marinade into the turkey. Add the lemon juice and massage again, ensuring the turkey is well coated.
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Step 3.
Lay the turkey steaks flat on the prepared grill pan. Grill for 5–6 minutes on each side, until the turkey is cooked through and has an internal temperature of 165°F (74°C).
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Step 4.
While the turkey is grilling, put the tenderstem broccoli in a steamer and cook for 5–6 minutes, until tender but still bright green.
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Step 5.
Heat the remaining 2 tablespoons of olive oil in a small frying pan over medium heat. Add the mustard seeds and cook until they start to pop and turn grey, about 30 seconds. Add the crushed garlic and stir for 30 seconds, being careful not to burn. Remove the pan from the heat and toss the steamed broccoli in the flavoured oil.
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Step 6.
Divide the cooked turkey steaks between serving plates and serve with the tenderstem broccoli alongside.