Herby Turkey Steak Coating
A herby turkey steak coating devised by the mad witch Matt on one of his hungry spice cupboard adventures. It's got basil in and is really tasty.
So I came home the other day after a long day at work and was wondering what I could whip up for tea for me and the missus. I opened up the meat drawer in the fridge (yes I have a meat drawer, and you should too) and sitting there patiently were some rather meaty looking turkey steaks. I know some people say they find turkey to be a bit bland, not me usually, but this time I was fancying something a bit more punchy, and maybe herby, so I headed to the spice cupboard to see what I could find. After grabbing out my usually favourites; basically onion, black pepper, and garlic, I headed over to the herbs and started sniffing. Thyme; no, rosemary; definitely not with turkey, tarragon; maybe... Eventually I made it to the basil. Hmm, this will work I thought. So I started mixing things up in a bowl like some mad witch hunched over a cauldron, and came up with this quite simple, but really tasty rub for coating turkey steaks. I guess it may also work well for chicken, and possibly pork chops, give it a go and let me know how it works. Anyway here's what I came up with.
Yield: Serves 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
- 4 True Bites turkey breast steaks
- 4 tsp basil
- 4 tsp onion powder
- 2 tsp garlic powder
- 2 tsp ground black pepper
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1\2 tsp sea salt
- Combine all the dry ingredients in a bowl and mix together.
- Cackle like a mad witch and rub your hands together menacingly.
- Add the dry rub to the steaks, making sure to cover all sides generously.
- Leave covered in the fridge for 10 minutes to let the flavour develop.
- Heat a nonstick frying pan, griddle, or fire up the barbecue until hot. Add the steaks and cook for 10-15 minutes turning occasionally until the coating is lightly charred and the meat is thoroughly cooked through - juices should run clear.
- Serve with veg and sweet potato wedges.