Mexican Spiced Turkey Steak
with Sweet Potato and Avocado
Bring the sunshine to your kitchen with this delicious Mexican-inspired recipe from our Head Chef, Andre. Super lean and packed with flavour, we’ve rubbed our turkey steaks with our special Mexican spice to give them a lovely crust when cooked. Served with black beans and sweet potato, and topped with a zesty tomato and avocado salsa, this wholesome 20-minute dish is the perfect thing for busy evenings.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300
Diced Sweet Potato
1
Mexican Style Spice Mix
2
Medium Tomato
1
Avocado
½
Black Beans
1
Lime
2
British Turkey Steaks
1
Red Onion
1
Coriander
Nutritional information
Utensils
Instructions
a) Heat a splash of oil in a frying pan over medium-high heat. b) When hot, add the diced sweet potato and half the Mexican spice. Season with a pinch of salt and pepper. Fry, stirring occasionally until the sweet potato begins to soften, 4-5 mins.
a) Meanwhile, halve, peel and thinly slice the red onion. Add to the pan with the sweet potato. b) Cook until softened, 3 mins. Roughly chop the coriander (stalks and all). c) Chop the tomato into roughly 1cm chunks. Mix the coriander and tomato together in a bowl.
a) Lower the heat on the sweet potato and add a splash of water to the pan. Cover with a lid or foil and cook until soft enough to eat, another 7-8 mins. TIP: Shake the pan every 2 mins or so to make sure the sweet potato isn't catching. b) If the pan is dry, add another splash of water, replace the lid and keep cooking.
a) Pop the turkey steaks on a plate, drizzle with oil and season with salt, pepper and the remaining Mexican spice. Rub the flavours over the meat. IMPORTANT: Wash your hands after handling raw meat. b) Pop onto a baking tray and grill until browned on the outside and cooked through, 8-10 mins. Turn half way through cooking. IMPORTANT: The turkey is cooked when no longer pink in the middle.
a) Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all of the insides onto a board. Chop into chunks and pop into the bowl with the tomatoes. b) Zest and juice the lime and add this to the avocado and tomato. c) Season with salt and pepper to taste.
a) Drain and rinse the black beans in a sieve. b) Add the black beans to the sweet potato once it is cooked.Stir and cook until the beans are piping hot, 2 mins. c) Season with salt and pepper.Share between your bowls. d) Slice the turkey and pop on top of your beans. Finish with the salsa.
