Recipe of the Month: Turkey Steak Fajita Bowl with Roasted Yellow Pepper and Avocado
Super easy to make and ready in 30 minutes flat, for our turkey steak fajita simply prepare sizzling fajita ingredients and mix them for a delicious bowl full of spicy and tangy Mexican flavour. Our chefs have opted for turkey steak as it’s a versatile meat well suited for strong, intense flavour. Carrots and yellow pepper are roasted to deepen their sweet flavour and give a soft, velvety texture. Combine with black beans and creamy smashed avocado for a dish full of fresh ingredients and bright flavour.
Ingredients
(Serves 2 people)
- Yellow Pepper x1
- Carrot x1
- Garlic Clove x2
- Black Beans 1 carton
- Avocado x1
- Mexican Spice x1 small pot
- Turkey Steak x2
- Tomato Purée x1 sachet
- Water* 100ml
- Chicken Stock Powder x1 sachet
How to make it
- Preheat your oven to 200°C. Halve the yellow pepper, remove the seeds and thinly slice. Trim the carrot (no need to peel), quarter lengthways and chop into batons about the length of your index finger. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander. Pop the pepper slices and carrot pieces on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat and set aside.
- MASH THE AVOCADO Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides into a small bowl. Add a pinch of salt and pepper and a drizzle of olive oil. Mash the avocado with a fork and leave to the side.
- PREP THE TURKEY Roast the pepper and carrot pieces on the top shelf of your oven until charred and soft, 15-20 mins. Once cooked, remove from the oven and set aside. Meanwhile, put half the Mexican spice into a mixing bowl and add a glug of oil and a pinch of salt and pepper. Stir together, then add the turkey steaks to the bowl and coat both sides in the spiced oil. Set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
- BEAN TIME! Put half the black beans in a bowl and mash with a fork or masher until broken up. Heat a drizzle of oil in a large saucepan on medium-high heat. Add the garlic, tomato purée and the remaining Mexican spice. Stir-fry for 30 seconds. Add the water (see ingredients for amount), stock powder and black beans (whole and crushed). Bring to the boil; reduce the heat to medium, then simmer until the sauce has thickened (10 mins).
- FRY THE TURKEY Meanwhile, heat a frying pan on high heat. Once the pan is nice and hot, lay in the turkey and fry until golden brown, 2-3 mins each side. Turn the heat to medium and fry for a further 5 mins until the turkey is cooked though, turn every 1-2 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. Once cooked, remove the turkey to a board and leave to rest for a couple of mins. Loosely cover with foil.
- SLICE AND SERVE Taste the beans and add salt and pepper if you feel they need it, and a splash of water if they're a bit thick (and warm them up if you need to). Spoon the beans into the bottom of each bowl. Thinly slice the turkey and lay on top of one side of the beans. Place the pepper and carrot pieces on the other side and spoon the crushed avocado on top of the turkey. Enjoy!
Idioma 