|Curry spiced turkey steak sandwiched between two mini naans with mini poppadoms|
A few weeks back on this blog I shared a recipe for a turkey burger with naan bread and potato wedges. This recipe is an even quicker and easier to prepare variation on that dish but proved equally delicious. It's a perfect dinner recipe for one of those nights where you don't have a lot of time to cook but still want to enjoy a tasty home-cooked meal.
You could of course simply fry the spiced turkey breast steak but I honestly believe griddling is a better option in a number of ways. It is quicker as the cooking temperature is much higher, it is healthier, as less oil/fat is contained in the meat due to the ridges in the pan, and it is definitely the way to go for better presentation in many instances. If you don't have such a pan, you can pick them up at a fairly reasonable price - especially on the likes of Amazon - and if you care for it properly, it will last you for many years.
|Turkey breast steak|
Ingredients (Serves One)
6 ounce turkey breast steak
2 teaspoons medium curry powder
2 tablespoons rapeseed oil (alternatively, vegetable or sunflower oil - never use olive oil for griddling)
2 handfuls mini poppadoms
2 mini naan breads
2 teaspoons mango chutney
Freshly chopped mint leaves to garnish
|Curry powder is scattered over turkey breast steak|
Lay the turkey breast steak on a plate and scatter over the curry powder.
|Curry powder is massaged in to trukey breast steak|
Use your fingers to massage the curry powder gently in to both sides and the edges of the steak. If time permits, cover and leave for an hour to dry marinate.
|Oiling turkey breast steak for griddling|
Start your griddle pan heating on maximum heat until it is smoking hot. This will take a few minutes. Pour the oil carefully over the steak and turn it over a few times, ensuring it is fully coated.
|Starting to griddle curried turkey breast steak|
Carefully lay the steak on the dry griddle pan. It should not be moved during cooking, other than to turn it over half way through.
|Griddling turkey breast steak on second side|
The time your turkey steak takes to cook will depend upon its thickness. This three-quarter inch thick steak needed three minutes each side. Use cooking tongs to turn it, rather than a spatula.
When the turkey steak is done, lift it to a plate and leave to rest for five minutes. You can use part of this time to plate the mini poppadoms and heat the two mini naan breads per the instructions on the pack.
|Griddled and rested turkey breast steak is laid on one mini naan bread|
Lay the turkey steak on one of the heated naan breads.
|Mango chutney is spread on curried turkey breast steak|
Spoon the mango chutney on to the turkey steak and spread it out evenly.
|Spicy turkey naan bread sandwich is assembled|
Sit the second naan bread on top of the turkey steak, plate your sandwich with the mini poppadoms and garnish with the sliced mint leaves.
|Spicy turkey breast naan sandwich is plated with mini poppadoms|