Mustard & Sage Glazed Turkey Steaks

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DELICIOUS

Description

Recipe Courtesy of Marc Van Steyn, Executive Chef, Rigsby’s Cuisine Volatile, Columbus, Ohio

Ingredients

Mustard Glaze: fresh sage leaves: 3 Large
Dijon mustard: 1-1/2 Cups
honey: 3/4 Cup
rice wine vinegar: 1/3 Cup
shallots, peeled: 2 Small
salt: 1-1/2 Teaspoons
freshly ground black pepper: 1/2 Teaspoon
canola or vegetable oil: 1/3 Cup
TURKEY CUTLETS, 6-ounces each: 4-1/2 Pounds
salt and pepper: To Taste
canola oil for grilling: As needed
Mustard Glaze
* Click to ingredient to choose one

Directions

1
Remove stems from sage leaves and discard stems.
2
Place sage, Dijon, honey, vinegar, shallot, salt and pepper into blender.
3
Purée until smooth.
4
Slowly add oil with blender running.
5
Divide glaze into two equal parts. Reserve one part for use as dipping sauce.
6
Turkey: Sprinkle turkey cutlets with salt and pepper.
7
Rub small amount of canola oil on each side of cutlets.
8
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
9
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.
10
Serve with reserved glaze as accompaniment.