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CAJUN
TURKEY STEAKS
The
longer the tenderloins marinate the more
peppery bite they absorb.
1
cup bottled Italian salad dressing
1/2 cup finely chopped onion
1/3 cup lemon juice
1/2 to 1 teaspoon ground red pepper (4 cloves
1 teaspoon taco seasoning
1 teaspoon Cajun seasoning
1/8 to 1/4 teaspoon black pepper
1 1/2 to 2 pounds turkey breast tenderloin
steaks, cut into 4- to 6-ounce portions
For
marinade, combine the salad dressing, onion,
lemon juice, red pepper, garlic, taco seasoning,
Cajun seasoning, and black pepper in a medium
bowl. Place turkey steaks in a self-sealing
plastic bag set in a large bowl. Pour marinade
into bag; seal bag. Marinade in the refrigerator
for 4 to 6 hours, turning the bag occasionally.
Drain turkey; discard marinade.
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For
a charcoal grill, arrange medium-hot coals around
a drip pan in a grill that has a cover. Test for
medium heat above drip pan. Place turkey steaks
on grill rack over the grill pan. Cover and grill
15 to 18 minutes, or until steaks are no longer
pink.
For
a gas grill, preheat. Reduce heat to medium-hot.
Adjust for indirect cooking. Place turkey on grill
rack; cover and grill as above.
Makes
5 to 7 servings.
1
Serving - Calories: 380, Fat: 25g (Saturated:
4g), Cholesterol: 81mg, Sodium: 515mg, Carbohydrate:
6g, Protein: 33g.
[Simply
Perfect Grilling 2001, Better
Homes and Gardens Special Interest Publications]
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