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🥗 Turkey Steaks with Creamy Cauliflower Puree and Fresh Salad

476 kcal · 30 min · 4 servings

Turkey Steaks with Creamy Cauliflower Puree and Fresh Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 2 liters of water and add salt. Place the pot on the stove and bring the water to a boil. Cover the pot. Rinse the turkey steaks under running water. Pat them dry with a kitchen towel. Set the steaks aside to reach room temperature.
  2. 2. Remove the leaves and the hard core from the cauliflower. Wash the head thoroughly. Divide it into small florets. Roughly chop the florets. Add the cauliflower to the boiling salted water. Cook it for about 15 to 20 minutes until tender.
  3. 3. Heat 1 tablespoon of oil in a pan over medium heat. Add the sunflower seeds and a pinch of salt to the pan. Roast the seeds for about 1 to 2 minutes until golden brown. Remove the seeds from the pan and place them on a plate. Clean the pan.
  4. 4. Wash the dill. Shake it well to dry. Remove the thick stems. Chop the dill finely. Take a bowl for the dressing. Add half of the roasted sunflower seeds to the bowl. Add half of the yogurt. Add half of the chopped dill. Stir in 1 teaspoon of light balsamic vinegar. Season with 1 to 2 pinches of salt, pepper, and sugar. Taste and adjust.
  5. 5. Quarter the mini romaine salads lengthwise. Wash the salads. Dry them carefully. Make sure the leaves stay connected at the core.
  6. 6. Heat 1 tablespoon of oil in the pan over high heat. Season the turkey steaks generously with salt on both sides. Fry the steaks all around for about 2 to 3 minutes until golden brown. Reduce the heat. Pepper the steaks. Close the pan lid. Cook the steaks for another 5 to 7 minutes.
  7. 7. Drain the cauliflower in a sieve. Let it drip dry for a moment. Place the cauliflower in a tall container. Add 2 tablespoons of butter. Add 1 to 2 teaspoons of the remaining yogurt. Puree the mixture until very smooth. Season with salt and pepper. Taste and adjust.
  8. 8. Remove the turkey steaks from the pan. Cut them into thin strips. Plate the cauliflower puree. Place the steak strips on top. Arrange the salad hearts on the plate. Drizzle everything with the pan juices. Add the dressing. Garnish with the remaining dill and sunflower seeds. Enjoy your meal!

Nutrition per serving