Broiled Or Grilled Turkey Steak
Tender turkey steaks are enhanced with a tangy Dijon mustard coating and fragrant tarragon, then quickly grilled or broiled for a flavorful, lean protein option. Perfect for summer barbecues or a quick weeknight dinner, this dish offers a delicious balance of savory and herbal notes that appeal to all palates.
Ingredients
Instructions
- Blanch the turkey in boiling water for 2 minutes.
- Remove from water and pat dry.
- Rub the steaks on all sides with Dijon mustard.
- Sprinkle the tarragon and freshly ground black pepper over the turkey.
- Grill or broil the steaks 5 to 6 inches from the heat source until cooked through, about 5 to 10 minutes on each side.
- Serve warm or slightly chilled.
Tips & Substitutions
For extra flavor, marinate the turkey in the Dijon mustard and tarragon for a few hours or overnight. If you don't have tarragon, try substituting with dried oregano or thyme. To ensure even cooking, use a meat thermometer; turkey should reach an internal temperature of 165°F. For a crispy texture, broil the steaks at the end for an additional minute.
Serving Suggestions
Serve the turkey steak with a side of roasted vegetables or a fresh salad for a light meal. It pairs beautifully with Turkey Sloppy Joes for a hearty dinner. You can also slice the cooked turkey to top a salad or use it as a filling for sandwiches. A dollop of cranberry sauce adds a nice touch!
Storage & Reheating
Leftover turkey steak can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350°F until warmed through, or briefly microwave it on low power. Avoid overcooking during reheating to maintain moisture and tenderness.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Or Grilled Turkey Steak contains roughly 338 calories, with 26g protein, 58g carbohydrates, and 8g fat. It is an excellent source of iron (204% of the Daily Value), calcium (100% of the Daily Value), and potassium (73% of the Daily Value). At about 338 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen turkey breasts for this recipe?
Yes, you can use frozen turkey breasts, but make sure to fully thaw them in the refrigerator before cooking. This ensures even cooking and prevents the meat from becoming tough. Plan for about 24 hours of thawing time for every 5 pounds of turkey.
What can I use instead of Dijon mustard?
If you don't have Dijon mustard, you can substitute it with whole grain mustard for a similar tangy flavor. Alternatively, a mix of yellow mustard and a bit of vinegar can also work in a pinch, though the flavor profile will be slightly different.
How do I know when the turkey is done cooking?
The best way to check if the turkey is done is by using a meat thermometer. It should read 165°F in the thickest part of the meat. If you don't have a thermometer, ensure the juices run clear when you cut into the turkey and that there is no pink meat remaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).