Ok ok I know… turkey is for Christmas 🙂 but I am used to eat turkey all year around… and you have to admit that it’s a nice kind of meat and grilled turkey steaks with asparagus makes a nice change from the usual chicken, beef and pork… I’m all about diversity 🙂
I don’t think you will find turkey easily at the butcher – at least I don’t manage all the time – but if you look at the frozen meat section you’ll find it: both turkey drumsticks and turkey steaks.
A lot of you must be also thinking that turkey it’s dry… but it all depends on how you cook it. We’re not talking about a whole turkey like yo do for Christmas. Roasting a whole bird can be hard when it comes to keep it moist. But when you cook just the drumsticks or breast steaks, you can control it a lot better. So you are able to cook it to you liking 🙂
This is a nice recipe for those hot days where you don’t really feel like heavy, boiling hot food… During Summer I always eat a lot more grilled food and salads… Hope you give it a try and enjoy it 🙂
Grilled turkey steaks with asparagus
- 4 thin turkey steaks
- 1 clove garlic
- 1 bay leaf
- Butter as needed
- 300 g green asparagus
- Salt and black pepper to taste
- Fresh thyme to taste
- Juice of 1 lemon
- Season the steaks with salt, pepper, chopped garlic, bay leaf and thyme and leave to marinate for about 30 minutes, if possible.
- Heat well the grill (I used the electric one), previously brushed with a little olive oil.
- Grill the turkey steaks on both sides. After grilling drizzle them with about a tablespoon of melted butter.
- While you grill the steaks arrange the asparagus. Bend them at the tip till it breaks and reject the bottom part. With the peeler remove the skin from the asparagus, leaving the top, this will make them more tender. Bring water to the boil with a pinch of salt, place the asparagus and bake for 5-7 min. Drain them after cooking.
- Place the asparagus on the grill with the steaks till they get a little crispy. When ready drizzle them with melted butter.
- Serve the steaks and asparagus drizzled with lemon juice and sprinkled with fresh thyme