Turkey Bistec Encebollado | Recipes | Cook For Your Life
Turkey Bistec Encebollado

Turkey Bistec Encebollado

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4.5 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 10 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This turkey bistec encebollado is the perfect replacement for a traditional red meat steak recipe. This recipe is prepared the exact same way as the traditional beef version but with a healthier spin by...


Ingredients

  • 2 tablespoons olive oil, divided
  • 1 lemon, juiced (about ¼ cup)
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 turkey steaks (or 1 turkey breast, see Chef Tips)
  • 1 medium red onion
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Nutrition Facts

Calories

645 cals

Fat

31 g

Saturated Fat

8 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

13 g

Carbohydrates

3 g

Sugar

1 g

Fiber

1 g

Protein

83 g

Sodium

612 mg

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together 1 tablespoon olive oil, lemon juice, garlic, oregano, salt and pepper.
  3. Add turkey and coat with marinade. Marinate at least 1 hour, up to overnight.
  4. Heat a large oven-proof saute pan over medium heat and add remaining olive oil. Add steaks and onions and sear for about 4 minutes per side.
  5. Transfer pan to the oven and roast for about 10 minutes, or until steaks are cooked through.
  6. Serve with corn tortillas.

Chef Tips

Turkey steaks are slices of turkey breast that sometimes have a piece of the breast bone intact. Ask grocery store butcher for assistance, or purchase a turkey breast and slice into 4 steaks.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society