These tender and juicy Turkey Steak Rolls are perfect for a special dinner or festive gathering. Filled with a savory mix of vegetables and chorizo, pan-seared, and then baked to perfection, they offer a delightful blend of flavors. Customize the filing with your favorite ingredients for even more flavor!
Servings: 4-6
Prep Time: 40 minutes
Cook Time: 30-40 minutes
Ingredients
For the Turkey Steaks:
1 kg thin-cut turkey breast steaks
Toothpicks (enough to secure each roll)
Marinade the Steaks:
2 tablespoons olive oil
1 teaspoon garlic powder
1.5 teaspoons smoked paprika
0.5 teaspoon dried rosemary
Salt and pepper, to taste
Juice of 1 orange
For the Filling:
1 red pepper, chopped
1 yellow pepper, chopped
150g mushrooms, chopped
50g celery, chopped
5 cloves garlic, minced
1 medium onion, finely chopped
0.5 choriço sausage, diced
1 tablespoon olive oil
2 bay leaves
1 tablespoon tomato paste
1 teaspoon cumin powder
1 teaspoon smoked paprika
0.5 teaspoon dried parsley
Salt and pepper, to taste
½ cup white wine
For Wilting the Spinach:
150g fresh spinach leaves
Hot water (to wilt)
Ice water (for blanching)
For the Sauce:
2 cups chicken or vegetable broth
0.5 teaspoon garlic powder
0.5 teaspoon dried rosemary
0.5 teaspoon smoked paprika
0.5 teaspoon dried parsley
0.5 teaspoon cayenne pepper (or to taste)
0.5 teaspoon cumin powder
1 tablespoon tomato paste
Salt and pepper, to taste
Final Touches:
Cheese slices (one per roll)
Roasted walnuts, chopped
Fresh parsley, finely chopped, for garnish
Instructions
1. Prepare and Marinate the Turkey:
Trim any membranes from the turkey steaks to keep them lean.
Gently pound the steaks to a uniform thickness for easier rolling.
In a bowl, mix olive oil, garlic powder, smoked paprika, dried rosemary, salt, pepper, and orange juice.
Coat each turkey steak in the marinade and let them sit covered in the fridge while you prepare the filling.
2. Prepare the Filling:
Dice the red and yellow peppers, mushrooms, celery, garlic, onion, and chorizo.
In a pan over medium heat, add one tablespoon of olive oil and cook the diced chorizo for 2-3 minutes until slightly crispy.
Add minced garlic, onion, celery, salt, and bay leaves. Sauté for 4-5 minutes until onions are translucent.
Stir in tomato paste, cumin, smoked paprika, dried parsley, and black pepper. Cook for one minute.
Pour in white wine and let it simmer for 2-3 minutes to reduce.
Add the chopped peppers and mushrooms, cooking until tender. Taste and adjust seasoning. Let the filling cool.
3. Wilt the Spinach:
Bring a pot of water to a boil. Blanch the spinach leaves for 15-30 seconds, then transfer them to ice water to cool.
Drain and lay the spinach flat on a plate.
4. Assemble the Rolls:
Lay a turkey steak flat. Top with a layer of spinach and 1.5 spoonfuls of the filling (adjust as needed based on steak size).
Roll the turkey steak tightly and secure it with toothpicks or kitchen twine. Repeat with all steaks.
5. Pan-Sear the Rolls:
Preheat your oven to 375°F (190°C) and prepare a baking dish.
In a skillet, heat 1.5 tablespoons of olive oil over medium-high heat. Sear each roll for 2-3 minutes on each side until golden brown.
Place the seared rolls in the baking dish.
6. Prepare the Sauce:
In a bowl, mix chicken broth, garlic powder, dried rosemary, smoked paprika, dried parsley, cayenne pepper, cumin, tomato paste, salt, and pepper.
Pour the sauce over the turkey rolls in the baking dish, ensuring they are nearly submerged. Cover with foil if desired.
7. Bake the Rolls:
Bake for 25-30 minutes, flipping halfway through to ensure even cooking.
If using foil, remove it after 30 minutes and place a slice of cheese on each roll. Return to the oven for an additional 10 minutes until the cheese is melted and golden.
8. Garnish and Serve
Remove the rolls from the oven and sprinkle with freshly chopped parsley and roasted walnuts.
Carefully remove any toothpicks or twine before serving.
Serve warm alongside creamy mashed potatoes and a crisp salad.
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