Entrées
Seared Turkey Steak with Chef Vo
Introducing a perfect flavor pairing: pan-fried turkey steak with balsamic and honey-braised radicchio, an agrodolce with orange and cured eggplant and pistachio gremolata.
Directions
- 1. Pan sear Turkey breast steaks
Ingredients
Braised radicchio
2
heads of radicchio (about 12 oz or 340 g total), trimmed and quartered
2 tbsp.
olive oil
1
small onion, finely chopped
2 clove(s)
garlic, minced
1/2 cup(s)
dry white wine or vegetable broth
1/4 cup(s)
balsamic vinegar
2 tbsp.
honey or maple syrup
1/4 cup(s)
chopped fresh parsley or thyme (optional, for garnish)
Salt and black pepper to taste
Directions
- 1. Prepare the Radicchio: Trim the radicchio heads and cut them into quarters. If the outer leaves are very large, you can cut them into smaller pieces.
- 2. Sear the Radicchio: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the radicchio quarters cut-side down and sear for about 2-3 minutes, or until they are nicely browned. You may need to do this in batches to avoid overcrowding the pan. Remove the radicchio from the pan and set aside.
- 3. Saute the Aromatics: In the same skillet, add the chopped onion and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- 4. Deglaze the Pan: Pour in the white wine or vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
- 5. Add the Braising Liquid: Stir in the balsamic vinegar and honey (or maple syrup). Return the seared radicchio to the pan, cut-side up. Spoon some of the liquid over the radicchio.
- 6. Braise the Radicchio: Reduce the heat to low, cover the skillet, and let it braise for about 20-25 minutes, or until the radicchio is tender and the flavors have melded. Check occasionally and add a little more broth if the pan gets too dry.
Ingredients
Pistachio Gremolata:
1/2 cup(s)
shelled pistachios (unsalted)
1 cup(s)
fresh parsley leaves, chopped
1
lemon, zested
2 clove(s)
garlic, minced
2 tbsp.
extra-virgin olive oil
Salt and black pepper to taste
Directions
- 1. Toast the Pistachios: Heat a small, dry skillet over medium heat. Add the pistachios and toast them, stirring frequently, for about 2-3 minutes until they are fragrant and lightly golden. Be careful not to bum them. Remove from heat and let cool.
- 2. Chop the Pistachios: Once cooled, chop the pistachios finely or pulse them a few times in a food processor. You want a coarse texture, not a fine powder.
- 3. Combine Ingredients: In a small bowl, combine the chopped pistachios, chopped parsley, lemon zest, and miqced garlic.
- 4. Add Olive Oil: Drizzle in the olive oil and mix well to combine all the ingredients.
- 5. Season: Season the gremolata with salt and black pepper to taste.
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