Turkey Cutlet Bistek Encino

Take it from Overlook Medical Center's Chef Todd: this turkey cutlet encino recipe packs all the protein and flavor of a traditional bistek without the red meat.

Equipment Needed

Measuring cups and teaspoons measuring
Large bowl
Cutting board (yellow chicken)
Chef knife
Metal spatula for sautéing
10 inch sauté pan

Ingredients

2 tbsp olive oil, divided
1 lemon, juiced (about ¼ cup)
2 tsp granulated garlic
1 tsp dried oregano
¼ tsp Chipotle chili paste
1 tsp salt
½ tsp coarse ground pepper
4 turkey steaks (approximately 6 oz each)
1 medium red onion

Preparation

1. Preheat oven to 350 degrees. In a large bowl, whisk together 1 tbsp olive oil, lemon juice, garlic, oregano, chili paste, salt and pepper. Add turkey and coat with marinade. Marinate at least 1 hour, up to overnight.
2. Heat a large oven-proof sauté pan over medium heat and add remaining olive oil. Add steaks and onions and sear for about 4 to 5 minutes per side. Transfer pan to the oven and roast for about 8 minutes or until steaks are cooked through.
3. Serve with your choice of side salad of fresh arugula, rice or oven roasted spring vegetables.