Ingredients

The following ingredients have 4 Servings
  • 1 lb turkey steaks (450g)
  • 5 tbsp green seasoning (see notes for recipe link)
  • 1 tbsp all purpose seasoning (see notes for recipe link)
  • 2 tbsp homemade browning sauce (see notes for recipe link (only use 1/2 tsp if using storebrought))
  • ½ tbsp ginger (minced)
  • 2 tbsp organic soy(a) or coconut aminos
  • 6 sprigs of thyme
  • 1 tsp black pepper
  • 1 onion (chopped)
  • 4 garlic cloves (minced)
  • 1 cup mixed bell peppers (chopped)
  • 2 tbsp tomato paste
  • 2 bay leaves
  • hot sauce to sauce
  • scotch bonnet (optional)
  • 2 cups hot water ((475ml))
  • pink salt to taste (if needed)

Instruction

  • Place the turkey steaks in a medium sized bowl and set aside.
  • Meanwhile, combine the green seasoning, browning sauce, all purpose seasoning, soy(a)/aminos, black pepper and ginger in a bowl (if the mixture is too thick, add a splash of water) then whisk together.
  • Pour the marinade over the turkey steaks and use tongs to turn and coat so both sides are marinated.
  • Wrap and refrigerate overnight or for several hours.
  • On medium heat, add the oil to a large skillet and saute the onion and garlic until soft and translucent.
  • Scrap off most of the marinate (don't worry if all isn't removed) then add the turkey steaks and sear both sides (don't throw away the excess marinade/residue that's in the bowl).
  • Once the meat is seared, add the bell peppers, sprigs of thyme, tomato paste, hot sauce, bay leaf and scotch bonnet (if using).
  • Pour the hot water into the bowl with the residue and swish it around so all of the marinate is collected from the bowl.
  • Transfer the marinated hot water into the skillet, tilt and rotate the pan so all of the ingredients have combined.
  • Bring the skillet to a rolling boil, add a splash more browning if you want to, then reduce the heat to low, cover and simmer for roughly 40 minutes or until the gravy thickens (add more water if required).
  • Occasionally baste the turkey steaks as the gravy thickens.
  • Do a taste test and adjust for salt/seasoning if required prior to serving.
  • Discard the scotch bonnet, thyme stems and bay leaf.