Italian turkey steaks with garlicky bean mash

Get a taste of the Mediterranean with this quick and impressive recipe, perfect for relaxed entertaining

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 357
  • fat 12g
  • saturates 2g
  • carbs 16g
  • sugars 7g
  • fibre 12g
  • protein 48g
  • salt 0.22g


  • zest 2 lemons, juice from 1 ½
  • 3 tbsp olive oil
  • 3 garlic cloves, crushed
  • 2 tsp chopped fresh oregano, or 1 tsp dried
  • 4 thick turkey steaks
  • 250g punnet cherry or small plum tomatoes, some halved, some left whole
  • 750g bag frozen broad beans


Cooking turkey
The secret to cooking turkey steaks is to keep them moist. Make sure your pan is nice and hot before you add them so they brown quickly, then finish quickly in the oven.


  1. Heat oven to 200C/180C fan/gas 6 and bring a pan of water to the boil. Mix most of the lemon zest with the lemon juice, oil, garlic and seasoning. Set aside two-thirds, then mix the oregano into the rest. Pour this over the turkey steaks on a plate and turn them to coat.

  2. Fry the turkey steaks in a non-stick frying pan for 1-2 mins on each side to brown, then transfer to a roasting tin. Scatter the tomatoes around, then roast in the oven for 4-8 mins, depending on the thickness of the turkey, until the steaks are just cooked through.

  3. Meanwhile, cook the beans in the boiling water for 4-5 mins until tender. Tip a ladle of the cooking water into a food processor, then drain the beans and tip into the processor with the reserved lemon dressing. Whizz to a mash, then divide between 4 plates and top with a turkey steak, scattering over remaining lemon zest. Shake the tin so the tomatoes roll around in the cooking juices, then serve with the turkey.

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