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–+ servings
Savory Turkey Steaks

Savory Turkey Steaks

Discover how Savory Turkey Steaks with Caramelized Onions can transform your weeknight dinners into a flavorful, healthy feast. Easy to make and loved by all!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g ground turkey (at least 20% fat) to keep the steaks juicy
  • 1 large onion thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons soy sauce
  • to taste fresh parsley chopped for garnish

Equipment

  • Skillet or frying pan
  • Mixing bowl
  • Spatula
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. Melt butter with a tablespoon of olive oil in a skillet over medium heat.
  2. Add the thinly sliced onions and cook slowly, stirring occasionally, for about 15-20 minutes until golden brown.
  3. In a mixing bowl, combine ground turkey, salt, pepper, garlic powder, and soy sauce. Mix until well combined.
  4. Shape the mixture into four equal-sized patties, pressing them gently to hold together.
  5. Heat the remaining olive oil in the same skillet over medium-high heat.
  6. Cook the turkey steaks in the pan for about 4 minutes on each side, adding the caramelized onions on top halfway through.
  7. Plate the turkey steaks and top with the caramelized onions and fresh parsley. Serve hot with your favorite side dish.

Nutrition

Calories: 300kcalProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 500mgSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Use ground turkey with at least 20% fat to keep the steaks juicy.
Don't overcrowd the skillet when cooking the steaks for proper browning.
Taste the seasoning mix before shaping the steaks to ensure it's flavorful enough.
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to two months. Always use separate containers for raw and cooked turkey to avoid cross-contamination.
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