GOING out for a slap-up meal is still off the menu.
So why not rustle up a restaurant-worthy dinner at home – by serving up a meaty marvel for your loved ones.
You can choose from turkey, beef, pork or lamb.
Try these three sizzling recipes that are easy to make – and taste great too.
Lemon-marinated turkey steak with a warm potato salad and pesto
Serves 4 – £1.75 per person
Preparation time: 5 minutes
Cooking time: 20 minutes
YOU NEED:
- 380g thin-cut turkey steak
- ½ lemon, juice
- 1 clove garlic, crushed
- 2 tbsp extra virgin olive oil
- ¼ tsp paprika
- ½ tsp salt
- 600g new potatoes
- 50g mayonnaise
- 1 small red onion, finely diced
- 1 bunch flat leaf parsley, leaves removed and chopped finely
- 1 tsp of olive oil for frying
- 4 tbsp green pesto
METHOD:
- First, prepare the marinade. In a shallow bowl, mix the juice of half a lemon, garlic clove, oil, paprika and salt. Next, add the turkey steaks and allow to sit while you prepare the rest of the dish.
- Bring a pan of water to the boil, add a pinch of salt and cook the new potatoes.
- Once cooked, cool slightly (cold enough to handle) and cut in half.
- Mix your halved potatoes with the mayonnaise, onion and parsley to form a potato salad.
- Heat a frying pan with the olive oil and cook your turkey steaks for two minutes on each side, allow to rest before plating.
- Put a pile of potato salad on the plate, top with a turkey steak and add a tablespoon of pesto to each plate.
Tip
IF you have time, marinade the steaks for up to 12 hours to give a more intense flavour.
Minty lamb steaks with potato and watercress salad
Serves 4 – £1.95 per person
Preparation time: 10 minutes
Cooking time: 15 minutes
YOU NEED:
- 4 lean boneless lamb-leg or chump steaks
- 1tbsp sunflower oil
- 2 tsp mint sauce
- 2 tbsp balsamic vinegar
- 900g small new potatoes, quartered, cooked and cooled
- 4 tbsp low fat Greek yoghurt
- ½ lemon, juiced, zest grated
- 2 spring onions, finely chopped
- 1 garlic clove, peeled and finely crushed
- 2 large handfuls watercress leaves
- 2 tbsp flat-leaf parsley
- 2 sprinkles black pepper, freshly milled
- 2 sprinkles salt
METHOD:
- To prepare the marinade, in a large, shallow bowl, mix the sunflower oil, mint sauce and balsamic vinegar together. Season. Add the lamb, coat on both sides, cover and set aside. For the salad, in a large bowl mix the potatoes, yoghurt, spring onions, garlic, watercress and parsley together. Season and set aside.
- Cook the lamb in a non-stick griddle pan on the hob, or under a preheated moderate grill for 6-8 minutes on each side until any meat juices run clear.
- Serve the steaks with the salad.
Tip
USE beef if you prefer, with horseradish sauce instead of mint sauce in the marinade.
Beef stroganoff
Serves 2 – £2.35 per person
Preparation time: 5 minutes
Cooking time: 35 minutes
YOU NEED:
- ½ tbsp olive or veg oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 250ml hot beef stock
- 2 tsp sweet smoked paprika
- 1tbsp tomato purée
- 250g mushrooms, thinly sliced
- 1 tbsp Dijon mustard
- 1 tsp olive or veg oil
- 2 rump steaks, about 500g
- 150ml soured cream
- 2 tbsp finely chopped flat-leaf parsley
- Sea salt and freshly ground black pepper
METHOD:
- Heat oil in a large frying pan over low/medium heat. Add onion and cook gently for ten minutes. Stir in garlic and cook for two minutes.
- Stir in paprika and tomato purée and cook for another two minutes. Add beef stock, mushrooms and mustard.
- Bring to boil then lower heat and simmer for 15 minutes. The liquid should reduce by about half. Heat another large frying pan. Add in 1 tsp oil.
- When hot, add in steaks and cook for two minutes each side. Remove and set aside to rest. Add the sour cream to the sauce with the parsley.
- Season to taste.
- Cut steak into strips and add to sauce with any juices.
SERVE with pasta such as tagliatelle or rice.
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