SERVES 4
PER SERVING
202 CALORIES
1.4G FAT
PREPARATION TIME 5 MINUTES
MARINATING TIME 1 HOUR
COOKING TIME 12–15 MINUTES
4 × 120g lean turkey steaks
1 orange
1 lime
1 × 2.5cm piece fresh ginger, peeled and grated
½ red pepper, finely diced
1 tablespoon clear honey
2 teaspoons good balsamic vinegar
2–3 basil leaves
salt and freshly ground black pepper
1 Place the turkey steaks in a shallow dish.
2 Using a zester, remove strands of peel from the orange and lime and place on top of the turkey. Sprinkle the grated ginger on top.
3 Cut the orange and the lime in half and squeeze the juices over the turkey. Scatter the diced red pepper over and drizzle with the honey and balsamic vinegar.
4 Coarsely shred the basil leaves and add to the marinade. Turn the turkey over to coat both sides, cover and refrigerate for a least 1 hour.
5 Preheat a non-stick griddle pan until hot. Remove the turkey from the marinade, season with salt and pepper, then place in the griddle pan and cook for 5–6 minutes on each side. Just before the end of cooking, add any marinade residue and heat through.
TIP These sweet and sour flavours also work well with pork and chicken
WINE CHOICE
Sauvignon Blanc, a dry, citrus-flavoured white, does the trick here