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turkey steaks, broccoli and sweet potatoes
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Caribbean Turkey Steaks Recipe

Enjoy these delicious Caribbean style turkey steaks this thanksgiving or any time of the year.
Course Main Course
Cuisine Caribbean
Servings 4 people
Calories 111kcal
Author Charla

Ingredients

  • 1 lb turkey steaks 450g
  • 5 tbsp green seasoning see notes for recipe link
  • 1 tbsp all purpose seasoning see notes for recipe link
  • 2 tbsp homemade browning sauce see notes for recipe link (only use ½ tsp if using storebrought)
  • ½ tbsp ginger minced
  • 2 tbsp organic soy(a) or coconut aminos
  • 6 sprigs of thyme
  • 1 tsp black pepper
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 cup mixed bell peppers chopped
  • 2 tbsp tomato paste
  • 2 bay leaves
  • hot sauce to sauce
  • scotch bonnet optional
  • 2 cups hot water (475ml)
  • pink salt to taste (if needed)

Instructions

  • Place the turkey steaks in a medium sized bowl and set aside.
  • Meanwhile, combine the green seasoning, browning sauce, all purpose seasoning, soy(a)/aminos, black pepper and ginger in a bowl (if the mixture is too thick, add a splash of water) then whisk together.
  • Pour the marinade over the turkey steaks and use tongs to turn and coat so both sides are marinated.
  • Wrap and refrigerate overnight or for several hours.
  • On medium heat, add the oil to a large skillet and saute the onion and garlic until soft and translucent.
  • Scrap off most of the marinate (don't worry if all isn't removed) then add the turkey steaks and sear both sides (don't throw away the excess marinade/residue that's in the bowl).
  • Once the meat is seared, add the bell peppers, sprigs of thyme, tomato paste, hot sauce, bay leaf and scotch bonnet (if using).
  • Pour the hot water into the bowl with the residue and swish it around so all of the marinate is collected from the bowl.
  • Transfer the marinated hot water into the skillet, tilt and rotate the pan so all of the ingredients have combined.
  • Bring the skillet to a rolling boil then reduce the heat to low, cover and simmer for roughly 40 minutes until the gravy thickens (add more water if required).
  • Occasionally baste the turkey steaks as the gravy thickens.
  • Do a taste test and adjust for salt/seasoning if required prior to serving.
  • Discard the scotch bonnet, thyme stems and bay leaf.

Notes

  • Be sure to use my homemade Green Seasoning recipe to make dish.
  • Also for the Jamaican element checkout my Browning Sauce and All Purpose Seasoning recipe too.
  • The best results make sure to marinate the meat overnight.
  • After whisking the marinade if it's too thick then add a splash of water (not too much) to reduce the density.
  • You can freeze down any leftovers or refrigerate, re-heat and use with 2-3 days.
  • If you can't get hold of scotch bonnet then use a habanero or chilli pepper instead
  • Use organic/low sodium soy(a) or coconut aminos for a soy(a) free alternative
  • The amount of salt you need will depend on whether you are using my homemade all purpose seasoning or storebrought. 
  • Always to a taste test and adjust salt/seasoning levels accordingly. I would advise testing the marinate (BEFORE ADDING THE STEAKS) and also, testing towards the end of the cooking process, as taste is subjective. 

Nutrition

Calories: 111kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 500mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1737IU | Vitamin C: 55mg | Calcium: 381mg | Iron: 9mg