Here it is – another long awaited Grill Memoirs recipe blog post. If you haven’t checked out the last Clean Snacking recipe, go ahead and do that now, and check out the SUPP UP. No Bull Meal Planner while you’re at it.

With just 2 ingredients, this is the quickest no-brainer recipe you’ll ever read.

Let’s get started.

Grill Memoirs: Flavor Packed Turkey Steaks – 1 Ingredient.

Let’s be honest – when it comes to training and getting or staying athletic, function of food should always be thought of first, before flavor…but that doesn’t mean you can’t have both. If you’re eating turkey or chicken more than 4 times a week, it can get pretty damn boring. Thankfully, I’ve found a way around that, and there’s a fail safe way to make sure these turkey steaks are tasty every time they’re made.

Here’s the recipe.

Flavor Packed Turkey Steaks Recipe

 

Makes: 1-3 servings, depending on how much protein you need.

Prep Time: 5 minutes.

Cook Time: 15 minutes.

Total Time: 20 minutes.

Items Needed:

• A large mixing bowl
• A grill, non-stick frying pan or skillet
• Paper towels
• ACV (apple cider vinegar – a few teaspoons) & water mixture (to clean the turkey)

Ingredients:

• 200-300 grams turkey (breasts) steaks
• SUPP UP. Seasoning Mix (Get the recipe for it here)
• Coconut oil or butter (never olive oil – you’ll know why if you have the SUPP UP. At Home Nutrition Guide)

Directions:

1. Soak your turkey steaks in the bowl with your ACV & water mixture for 5 minutes, emptying the water and patting them dry.
2. Heat your skillet/grill/pan up, adding your turkey steaks.
3. Let your steaks sear briefly bottom-side, while you dust them with the SUPP UP. seasoning mix top-side.
4. Flip the steaks, dusting the other side.
5. Keep flipping every 5 minutes until the steaks are fully cooked but still tender.
6. Serve it up with rice and a side salad and you’re done.

Nice and straightforward. The trick is to get turkey breast steaks that are thinly sliced – I’d say 1/4″ at most.

A couple things to cover…

For the rice, you can add a half bullion of chicken stock. For the salad, throw in whatever you like as long as you add some nutrient dense greens like I mentioned in the SUPP UP. Nutrition Guides. For a salad dressing I like to use some olive oil (extra virgin), salt & pepper, ACV, and some mustard mixed well.

Disclaimer: the prep time depends on how tender you like your turkey. If you don’t care, prep time is only 5 minutes. If you do, I’d say leave it to soak in water and ACV (apple cider vinegar) for a couple of hours or the night before. Never cook your meat straight from frozen, because it ends up being tough and it’s a pain to cook quickly.

The best part about this recipe is you can swap out the meat if you don’t like turkey – it works well with chicken, tuna, or beef steaks.

Here’s the macros for the turkey steaks:

Total: 90 g Protein, 0 g Carbs,  6.3 g Fat

Per 100 g serving: 30 g Protein, 0 g Carbs, 2.1 g Fat

I haven’t added the macros for the seasoning as they’re marginal. This recipe is great for when you want  big hit of protein but also want something packed with flavor.

That’s all, folks.

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Both books have recipes that provide nutritional breakdown so it makes things nice and easy.

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Photo Credit:

Feature Image & Photo 1: Aaron Johnson
Photo 2: Alesia Kozik
Photo 3: Nishant Patel