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Mustard and Sage Glazed Turkey Steak
Servings: 8
Meal Type: Entree, Dinner
Ethnicity: New American
Occasions: Memorial Day, Grandparents Day, Father's Day
Chef: Marc Van Steyn, Executive Chef
Restaurant: Rigsby's Cuisine Volatile
Location: Columbus, OH
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| Amount |
Measure |
Ingredients |
Preparation |
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For the Mustard Glaze: |
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| 2 |
Leaves |
fresh sage |
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| 1 |
Cup |
Dijon mustard |
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| 1/2 |
Cup |
honey |
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| 1/4 |
Cup |
rice wine vinegar |
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| 1 |
Medium |
shallot |
peeled |
| 1 |
Teaspoon |
salt |
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| 1/4 |
Teaspoon |
black pepper |
ground |
| 1/4 |
Cup |
canola or vegetable oil |
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| 3 |
Pounds |
TURKEY CUTLETS |
6 ounces each |
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To Taste |
salt and pepper |
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As needed |
canola oil for grilling |
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Method
Mustard Glaze
- Remove stems from sage leaves and discard stems.
- Place sage, Dijon, honey, vinegar, shallot, salt and pepper into blender.
- Purée until smooth.
- Slowly add oil with blender running.
- Divide glaze into two equal parts. Reserve one part for use as dipping sauce.
Turkey
- Sprinkle turkey cutlets with salt and pepper.
- Rub small amount of canola oil on each side of cutlets.
- Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
- Place cutlets on grill rack, 4 inches from the heat. Brush Mustard Glaze on turkey and grill about 8-10 minutes. Turn once after brushing with additional Mustard Glaze. Continue to grill another 8-10 minutes or until the internal temperature reaches 170 degrees F.
- Serve with reserved glaze as accompaniment.
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Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio
