Swap the turkey steaks for lean, boneless pork loin chops if you like. This is good with steamed green beans, as we did, or with lightly steamed escarole and spinach.
Italian-style turkey steaks with crushed potatoes
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Italian food is all about simple flavor combinations. This speedy recipe brings together balsamic vinegar, garlic and lemon to create a dish you'll want to make again and again.
1½ lbs. small Yukon Gold, red or white potatoes, peeled and cut into chunks
¼ cup fat-free vinaigrette
3 Tbsp. tomato paste
Juice of 1 lemon
2 garlic cloves, minced
1 tsp. dried basil
4 boneless, skinless turkey breast steaks
2 Tbsp. balsamic vinegar
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Put the potatoes in a large saucepan, add cold water to just cover, a pinch of salt and bring to a boil over high heat. Reduce the heat to medium-low, partially cover and simmer for 10–12 minutes or until tender.
- Drain the potatoes and return to the pot. Add the vinaigrette and lightly crush with a potato masher. Season with salt and pepper to taste and cover to keep warm.
- Meanwhile, preheat the broiler and spray a rimmed baking sheet with cooking spray. In a cup, mix together the tomato paste, lemon juice, garlic and basil.
- Spread the tomato mixture over the turkey steaks to coat both sides. Place on the prepared baking sheet.
- Broil the turkey 4–6” from the heat source for 3–4 minutes, or until lightly golden. Drizzle the balsamic vinegar over the turkey steaks and then turn them over and broil for another 3-5 minutes, or until cooked through (watch carefully—these cook quickly).
- Serve the steaks with the crushed potatoes and your favorite vegetables.