Spicy Turkey Steak Naan Sandwich

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

Directions

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.

Mini poppadoms

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

Spicy Turkey Breast Steak, Baby New Potatoes and Brussel Sprouts

It is incredible that although turkey is by no means a great favourite of mine, two of the first five recipes included on this blog feature turkey! My local Morrison's supermarket selling turkey at such fantastic prices at the moment can be blamed for this scenario. This recipe, which was quite literally concocted in the supermarket aisle earlier on this evening, is incredibly simple but also incredibly tasty.

Ingredients (Per Person)

1 turkey breast steak fillet (1/2" thick)
5 or 6 baby new potatoes
5 or 6 brussels sprouts
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 teaspoon ground cumin
1/4 tsp ground coriander
Generous pinch of dried dill
Knob of butter
Salt
Sunflower oil for frying turkey steak

Method

Put the potatoes on whole and unpeeled to boil in some salted boiling water. They will take thirty to thirty-five minutes depending upon their size.

While the potatoes are boiling, mix the dried spices together and spread them out on a plate. Gently dab the turkey breast steak in the spices, ensuring it is evenly coated with same on both sides. Cover and set aside.

Prepare the brussels sprout by chopping off the bottom and removing the loose outer leaves. Do not cut a cross in the base of the sprouts as this will cause them to partially disintegrate during cooking.

When the potatoes are ready, drain them well and put them back in to the pan with a knob of butter and the dried dill leaves. Swirl them gently around, cover and keep warm.

Put the sprouts on to boil in lightly salted boiling water. They should take around twelve to fifteen minutes, depending on their size. It is important not to overcook sprouts as they will become mushy, lose their flavour and lose most of their nutritional value.

Add a little sunflower oil to a frying pan or skillet and bring it up to a medium heat. Fry the spiced turkey breast steak for five minutes each side until cooked.

It is then simply a matter of draining the sprouts and plating up.