Explore the versatility of ground turkey, a lean and high-protein choice perfect for both bulking up and shedding pounds. While its mild flavor is bland, the right amount of seasoning or sauce can transform it into an exciting and delicious part of your meal plan.
Tips & Tricks
- Always cut the steak against the grain to produce a tender, melt-in-your-mouth steak, especially when chopping it into bite-size pieces.
- Steaks do very well with marinating for up to 3 days. Have fun playing with different seasonings and herbs to keep the versatility rolling.
- You can also use rib eyes, NY Strip, or any steak you like.
- If you use filet mignon it’s one per person.
Seasoned Steak
Servings: 4 People
Calories: 340kcal
Ingredients
- 2 lbs. flank sirloin steak, rib-eye, filet, NY-Strip, chopped in 1-inch pieces
- 3 tablespoons of Savory Cajun Seasoning or favorite all-purpose seasoning
- 2 tablespoons avocado oil
Instructions
- In a large bowl, combine steak, seasoning, salt and oil, stir until each piece is evenly coated. Remember steak will continue to cook after you’re finished cooking to your desired temperature, regardless of the cooking method. If you’re using the air-fryer keep the steak whole.
Skillet:
- Heat a large skillet over medium heat, once hot, add steak in a single layer, cook for 1 minute, if you like steak rare, flip each piece over and cook for 30 seconds longer. For cooked steak, cover and cook for 5 minutes, shaking the pan aggressively, while holding the lid securely. Use a knife to cut a piece to check if it’s done.
Oven:
- Preheat oven to 425°F and bake on a foil or parchment lined baking sheet for 10 minutes for rare, 12 minutes for medium rare, 15 minutes for medium, 17 minutes for medium-well, and 20 minutes for well done.
Air-Fryer:
- Keep the steak whole, season, and spray the air-fryer basket with cooking spray. Add the steak and air-fry at 425°F for 5 minutes for rare, 7 minutes for medium rare, 10 minutes for medium, 12 minutes for medium-well, and 15 minutes for well done. Flip the steak over for even browning.
- Once steak is finished cooking toss in or serve with sauce of choice.
Notes
Tips & Tricks:
- Always cut the steak against the grain to produce a tender melt in your mouth steak. Especially when chopping in bite-size pieces.
- Steaks do very well with marinating for up to 3 days. Have fun playing with different seasonings and herbs to keep the versatility rolling.Â
- Don’t be alarmed if your rosy red steak has turned brown. It’s only returning to its natural color.
- If you use filet mignon it’s one per person.
Nutrition
Calories: 340kcal
