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🥗 Turkey Steak with Oven Potato Wedges, Tzatziki Salad and Mint Yoghurt

578 kcal · 30 min · 4 servings

Turkey Steak with Oven Potato Wedges, Tzatziki Salad and Mint Yoghurt Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Cut the unpeeled potatoes into thick wedges.
  4. 4. Line a baking tray with baking paper.
  5. 5. Spread the potato wedges on the tray.
  6. 6. Add three tablespoons of olive oil, salt and pepper.
  7. 7. Mix everything well so the potatoes are coated.
  8. 8. Bake the potato wedges in the oven for about 25 minutes.
  9. 9. Take them out when they are golden brown.
  10. 10. Rinse the turkey steak under cold water.
  11. 11. Pat the meat dry with kitchen paper.
  12. 12. Halve the turkey steak in the middle.
  13. 13. Place the turkey halves in a bowl.
  14. 14. Add two tablespoons of olive oil, salt and oregano.
  15. 15. Mix the ingredients so the meat is marinated.
  16. 16. Let the meat rest for a short while.
  17. 17. Peel the garlic.
  18. 18. Finely chop the garlic.
  19. 19. Wash the lemon.
  20. 20. Grate about one teaspoon of lemon zest.
  21. 21. Halve the lemon.
  22. 22. Squeeze the juice from the lemon.
  23. 23. Wash the mint.
  24. 24. Shake the mint dry.
  25. 25. Pluck the mint leaves off the stems.
  26. 26. Set aside four nice mint tips for decoration.
  27. 27. Finely chop the rest of the mint.
  28. 28. Take a clean bowl for the dip.
  29. 29. Add some of the chopped garlic to the bowl.
  30. 30. Add two tablespoons of lemon juice.
  31. 31. Add about two-thirds of the chopped mint.
  32. 32. Add yoghurt to the bowl.
  33. 33. Mix the dip ingredients well.
  34. 34. Season the dip with salt and pepper to taste.
  35. 35. Heat two tablespoons of olive oil in a pan.
  36. 36. Turn the heat to high.
  37. 37. Fry the turkey steaks on all sides.
  38. 38. Fry them for about four to five minutes until golden brown.
  39. 39. Wrap the meat in aluminium foil.
  40. 40. Let the meat rest until serving.
  41. 41. Clean the bowl for the salad.
  42. 42. Wash the cucumbers.
  43. 43. Peel the cucumbers lengthwise with a peeler.
  44. 44. Remove the core of the cucumbers.
  45. 45. Place the cucumber strips in the clean bowl.
  46. 46. Add the lemon zest.
  47. 47. Add the remaining mint.
  48. 48. Season the salad with salt, pepper and sugar.
  49. 49. Take the finished potato wedges out of the oven.
  50. 50. Plate the potato wedges.
  51. 51. Add the tzatziki salad.
  52. 52. Place the turkey steaks on the plates.
  53. 53. Put the mint dip into small bowls.
  54. 54. Garnish the dish with the reserved mint tips.
  55. 55. Enjoy your meal!

Nutrition per serving