Turkey steaks with summer herbs and braised vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the herbs for the marinade. Remove needles and leaves from 1 sprig of rosemary and 5 stems of thyme. Remove 5 leaves of sage and cut into strips. Set the remaining herbs aside. Mix 2-3 tablespoons of oil, prepared herbs and some pepper. Wash the steaks, dab dry and brush with herb oil from all sides. Cover and put in a cool place.

2. 2

   For the vegetables, clean and wash the peppers and zucchini. Quarter the peppers, cut the zucchini into slices about 2 cm thick. Peel onions and garlic. Cut onions into slices, halve garlic cloves according to size. Peel and wash potatoes, cut in half lengthwise.

3. 3

   Pluck the remaining rosemary and thyme smaller. Pluck the rest of the sage leaves from the stems. Put vegetables, onions, garlic and herbs on the fat pan of the oven. Mix with 6 tablespoons of oil, some salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 50 minutes. Turn once or twice in between.

4. 4

   Wash the tomatoes. Add to the vegetables about 10 minutes before the end of the frying time. Let the turkey steaks drip off a little. Heat a large pan without fat, fry the steaks in it from both sides for about 5 minutes. Season with salt and pepper. Serve with braised vegetables. Crème fraîche tastes good with it.

Nutrition Facts

KCAL
520 kcal

CARBS
32 g

FATS
23 g

PROTEINS
43 g