Broiled Turkey Steaks Food

GARLIC-CHILE GRILLED TURKEY THIGHS

Steps:

• Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
• Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
• Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
• Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
• Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
• Grilling Procedure:
• Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
• For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
• When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
• Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.

BROILED TURKEY TENDERLOINS

Steps:

• In a small saucepan, whisk the first eight ingredients; bring to a boil. Set aside 3/4 cup for serving. Brush tenderloins on both sides with remaining sauce., Broil 6 in. from the heat for 5 minutes, basting once. Turn and broil 5-8 minutes longer or until juices run clear. Serve with the reserved sauce.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

GLAZED TURKEY STEAKS

Steps:

• In a small bowl blend honey, grapefruit juice and mustard.
• Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes.
• Turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork.
• Meanwhile, heat remaining honey mixture over low heat in medium saucepan.
• Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks.

BROILED TURKEY

Steps:

• Only very young, fresh-killed turkeys weighing from 3 1/2 to 5 pounds broil successfully. Split the turkey and remove the breastbone and backbone. Rub well with oil, salt, pepper and paprika. A clove or two of garlic, finely chopped, may be rubbed into the skin and along the bone of the bird. This gives the turkey a delicious flavor.
• Adjust the broiling pan about 4 to 5 inches from the heat and boil the turkey, bone side to the heat, for approximately 25 minutes, basting occasionally with a little melted butter. Turn at the end of 25 minutes, brush with butter or olive oil, and broil until nicely browned and cooked through, about 18 to 25 minutes more. Be careful not to overcook, or the white meat will be dry and uninteresting.
• Serve the broiled turkey with matchstick potatoes and a good salad. Drink a Beaujolais such as Juliénas.
• Variation: Marinate the turkey in one cup white wine, 1/2 cup Japanese soy sauce, 3 cloves garlic finely chopped, 1/4 cup olive oil and one tablespoon Tabasco. Turn the turkey several times during the marinating period. Broil as directed and baste with marinating liquid. Serve with fried rice and tiny cooked green beans with crisp, crumbled bacon and onion.

QUICK & EASY BROILED TURKEY BURGERS

Steps:

• Mix ingredients thoroughly with hands.
• Shape into 4-5 patties, approximately 3/4" thick.
• Broil with burgers 3 inches from heat. Cook 5-7 minutes on each side (burgers should brown slightly).

TURKEY STEAKS WITH CITRUS & GINGER SAUCE

Steps:

• Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
• Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
• Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

BROIL A PERFECT STEAK

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

BROILED TURKEY STEAKS RECIPE

Steps:

• * Note: Turkey steaks are made by cutting across the breast, against the grain, instead of filleting it. Each steak should be about one inch thick. This cut is best made with a professional meat saw, and some friendly butchers will cut the steaks for you if you are a regular customer. Not that cutting against the grain makes an entirely different meat from the same breast cut into fingers with the grain. Preheat the broiler, and adjust the rack so it is four inches from the heat source. Melt a little butter and mix in an equal amount of pomegranate molasses, making enough for a basting sauce. Salt and pepper the turkey steaks, place them in a broiling pan, and broil for three minutes on each side. Baste the top side, and broil for another minute. Turn, baste, and broil a little longer, until the turkey is done. Don't overcook. Serve hot with rice and steamed vegetables or perhaps broiled eggplant. This recipe yields ?? servings.

BROILED STEAKS

Steps:

• Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-1½" thick. Wrap in plastic and refrigerate until firm.
• Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.) Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack.
• Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler.
• Place roasting pan in broiler, positioned so steaks are 1-1½" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare), 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving.
• Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times.
• Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 1½" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.