County Kildare, Ireland
Hot Chipotle Chili Turkey steak & Avocado on Sourdough toast
15 Minutes
2 Servings
Introduction
Here's a quick, tasty and filling mid-week lunch or weekend brunch ready in 15mins! With just a few vegetables to chop and one frying pan, it makes an easy meal. You can also swap the sauce to one of choice on rotation to keep it exciting. It's the new year and as like last year I am striving for meals filled with more vegetables for the amazing nutrients. This does not mean bland meals though, I definitely eat for the flavours and would go without a meal if I absolutely cannot stand the taste! Its January and pretty chilly here in Ireland, like everyone else, energy bills just seem to be going higher and after so many layers - only a hot meal or drink can come to the rescue!
This is a simple meal to make and it's packed with so much flavour, healthy fats and lean meat there's nothing not to love! As I have said a number of times, I do not like cold meals (there are very few expectations in summer) but hot meals pretty much rule my world. If you want to meal prep you can totally marinate the turkey steak and fry/grill when ready to go - but this is definitely a dish best served fresh!
Steps
Heat a frying pan add oil with salt and black pepper
Add the turkey steaks and turn on both sides to coat in the seasoning, then fry on each side
Chop the vegetables - slice onions and halve tomatoes
Halve and smash your avocado with a pinch of black pepper and salt
Add the vegtables to the frying pan once on the second side and coat the meat in the chipotle paste
Prep your toast, spread the avocado paste on the toast, butter first if prefered
Stack the turkey steak on top and then the cherry tomatoes and onions a drizzle of salad cream (if using)
Serve with you choice of optional sides such as side of salad or sweet potatoes
Blog
Hello 2023! Hope you had a good break and/or Christmas celebration with loved ones. My husband and I were able to spend Christmas with my siblings (-1) and mum in the US. It was a great time to relax and explore and get away from the norm. Now back to the Ireland, its time to get back into a sticker routine and accepting that I can't cook all day. This is a recipe we love to have on a Sunday afternoon, and the flavours are just amazing - one of the Mexican flavours I enjoy.
I try to buy vegetables in season and normally spot these by the price (those in season are generally cheaper). Also as an interesting variant I wanted to explore the perfect combination of the sharper yellow and the milder tasting red that the pink onion provides. Obviously if you don't have this available, you can use either yellow/brown, red onions or shallots.
This open sandwich is an addition to the list that allows me to claim I eat sandwiches. I love to explore new spices, sauces, pastes in the supermarket or shops. If my husband comes along for a shopping trip and looses me, I am usually stuck in looking and reading different packages for inspiration. One of the things I look forward to at the weekend after a work week is more time to cook. This doesn't take so much time but is enjoyed eaten leisurely.
How to make
Now on how to make, there are 2 options for if this is to be prepped or made immediately. For meal prep - marinate your turkey steak in salt, black pepper and chipotle sauce and put in a Ziploc bag for storing up to 3 days in the fridge or freeze for up to 3 months. Then follow the steps below to cook with the turkey at chilled temperature.
First up: Heat a frying pan with any oil of choice till hot, grind fresh black pepper and sea salt into the salt ensuring its evenly spread. Then add your turkey steaks with salt and black pepper and turn over immetialey to coat the meat on both sides. Allow to sit on one side to fry for about 3 mins on each side.
Whilst that's cooking, move onto to preparing your vegetables, chop the vegetables, peel and slice across the short side of the onions, halve each cherry tomato into into 2 , set aside. Halve, de-seed and smash your avocado in a bowl with a pinch of black pepper and salt using a fork.
Turn your turkey to the other side, add the onions and cherry tomatoes to the frying pan once on the first side is not looked pink and starts to brown and coat the meat and vegetables in the chipotle paste. Allow to sizzle away, this could be messy so reduce your heat.
Next toast your sough dough bread and spread butter on first if preferred, then spread the avocado paste on the toast, and place on your plate. Stack 1 turkey steak each on top of the avocado spread, then the cherry tomatoes and onions.
To make it a bigger meal you can always serve with you choice of optional sides such as side of salad or sweet potato fries.
Do the next step on the day you’re ready, the chicken will keep fresh for a few days in the fridge and also freezes well (defrost in the fridge the night before).
All that’s left to be done is eat! So enjoy and do let me know what you think in the comments.
Enjoy!
#Lunch #Weekend #chipolete #mexcianspice #Excitingmeals #Quickmeals #turkey #steak #newyearrecipes #2023
- 2 Turkey Steak (L)
Avocado 1 (M)
4 cherry tomatoes
Salt & black pepper to taste (approx. 1tsp)
1 Pink onions sliced (S) any other onions will do
Black Pepper to taste
Oil 10ml
Chipotle sauce 6 tbps.
2 - 4 sourdough toast
Optional - sweet potato fries, butter