Seed-Crusted Turkey Steak with Edamame Mash and Cumin-Glazed Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a small baking tray and toss them with 1 tablespoon olive oil, the honey, 1 tablespoon lemon juice, 1 teaspoon cumin, half of the minced garlic, 1/2 teaspoon salt, and a pinch of black pepper.

2. 2

   Roast the carrots for 20 to 22 minutes at 220 °C / 425 °F, stirring halfway through, until tender and lightly caramelized.

3. 3

   While the carrots roast, cook the edamame in boiling water for 4 to 5 minutes. Drain and place it in a food processor or blender with 60 g (1/4 cup) Greek yogurt, the chicken broth or water, 1 teaspoon lemon juice, the remaining garlic, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a little black pepper.

4. 4

   Blend the edamame until creamy but still slightly textured. If needed, add 1 to 2 extra tablespoons of water to adjust the consistency. Keep warm.

5. 5

   In a shallow plate, mix the sesame seeds, ground flaxseed, sweet paprika, 1/4 teaspoon salt, and the remaining black pepper. Place the beaten egg in another plate.

6. 6

   Pat the turkey breast steaks dry with paper towels. Dip them into the beaten egg, then press them into the seed mixture to create a thin crust on both sides.

7. 7

   Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the turkey steaks for 2 minutes per side until the crust sets.

8. 8

   Transfer the skillet to the oven and finish cooking the turkey steaks for 6 to 8 minutes at 220 °C / 425 °F, or until fully cooked through. Let them rest for 3 minutes out of the oven.

9. 9

   In a small bowl, mix the remaining 60 g (1/4 cup) Greek yogurt with 1 teaspoon lemon juice and a pinch of salt to make a quick sauce.

10. 10

    To serve, spread the edamame mash onto plates, top with the turkey steaks, add the glazed carrots, and finish with the yogurt sauce and chopped fresh parsley.