main course | on the grill | turkey

Garlic Sesame Turkey Steaks

Prep Time: 10 minutes Cooking Time: 20 minutes 4 servings

Products Included In Recipe


1.5 lb | 675 g Granny’s Skinless Boneless, cut into 1/2" steaks
2 tbsp | 30 ml olive oil
1 tsp | 5 ml sesame oil
2 tbsp | 30 ml honey
2 tbsp | 30 ml ginger, finely chopped
2 tbsp | 30 ml garlic, finely chopped
2 tsp | 10 ml Chinese five spice
2 tsp | 10 ml rice vinegar
2 tbsp | 30 ml soya sauce
2 tsp | 10 ml sesame seeds
4-6 bunches baby bok choy
1 package oyster or shitake mushrooms
2 tsp | 10 ml sea salt


Preheat grill to medium-high heat (375°F | 190°C).
Combine oils, honey, ginger, garlic, five spice, rice vinegar, soya sauce and sesame seeds in a bowl.
Mix half the marinade with steaks and the other half with bok choy and mushrooms.
Marinade steaks in the refrigerator for 30 minutes to 4 hours.
Grill steaks over direct medium high heat for about 10 minutes until a thermometer probe reads 170°F (77°C).
Remove from grill, cover loosely with foil and let stand for 10-15 minutes before serving.
Grill vegetables direct medium high heat for about 4 minutes per side. Extra vegetable marinate can be drizzled over vegetables and steaks during cooking.

From the Chef: "To cut turkey breast into steaks, I first cut off the tip of the breast which makes one nice steak that is about 1/2 inch thick. The remaining piece can be cut cross-section into 2-3 additional 1/2 inch steaks."

Recipe courtesy of Chef Jason Wortzman

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