Tuesday, 24 July 2012

Mexican Rubbed Turkey Steak with Roasted Tomato Salsa

Serves 2
Syn Free on Extra Easy

2 turkey steaks
1 tsp ground cumin
½ tsp chilli flakes
¼ tsp garlic powder
1 tsp oregano
1 tsp paprika
zest of ½ lemon
4 large tomatoes
6-8 shallots, peeled and halved
2 twigs rosemary
zest and juice of 1 lemon
1 dried chilli
1 tsp sweetener

Mix together the cumin, chilli flakes, garlic, oregano, paprika and lemon zest. Use to rub on the turkey steaks. Leave for a couple of hours for the flavours to infuse.

Quarter the tomatoes and place in a shallow oven proof dish with the shallots. Spray with Fry Light and bake at 160°C for about an hour until the tomatoes are beginning to dry. Leave to cool, then chop the tomatoes and shallots roughly. Remove the leaves from the woody stems of the rosemary, chop and add to the tomato and shallot mixture, with the lemon juice and zest.Rehydrate the dried chilli in boiling water for ten minutes, then chop finely. Add to the salsa. Stir in the sweetener and leave in the fridge to chill for at least an hour before serving.

Fry the turkey steaks for 5-7 minutes each side until cooked through. Serve with the salsa. 


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