Spicy turkey steaks with corn salsa
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Spicy turkey steaks with corn salsa
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- juice of 1 lime
- 2 tbsp spicy chipotle chilli paste*
- 1 tbsp honey
- 4 turkey steaks
- 2 tsp vegetable oil
- cooked quinoa and green salad, to serve (optional)
- 1 green chilli, thinly sliced
For the grilled corn salsa
- 4 corn on the cob, or see Kitchen Tip
- 1 tbsp low-fat mayonnaise
- juice of 2 limes
- 1 tsp ancho chilli flakes or 1⁄2 tsp crushed chilli flakes
- 3 spring onions, finely chopped
- 40g feta cheese, finely crumbled
- 2 tbsp chopped coriander, plus extra to serve
- 100g cherry tomatoes, halved
Step by step
Marinate the turkey for up to 24 hours.
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Preheat your outdoor barbecue (you can also use a griddle pan but you can heat this up closer to the cooking time). Combine the lime juice, chipotle paste and honey in a shallow baking dish, season well and turn the turkey steaks in the mixture. Cover and chill until just before cooking.
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Rub the corn cobs with the mayonnaise and season well. Grill the corn on all sides until golden yellow with charred grill marks. This will take about 20-25 minutes. Use a sharp knife to cut off the kernels and place in a bowl.
TipYou can use 2 x 198g tins of sweetcorn instead of corn on the cob. Drain well and tip into a hot large nonstick frying pan. Stir-fry for 10 minutes until starting to char. Stir in the mayonnaise for the last 30 seconds then tip into a bowl and season.
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Add the remaining salsa ingredients and taste for additional seasoning.
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Drizzle the vegetable oil on the turkey steaks and barbecue or griddle for 2-3 minutes each side until cooked through. Remove and serve with the salsa, quinoa and salad if you like. Sprinkle everything with green chilli and extra coriander.
Recipe by Jennifer Joyce