Herbed Turkey Steak with Tomato Rice

1.In a small bowl, combine the minced garlic, dried oregano, dried thyme, smoked paprika, 1 tablespoon olive oil, salt, and pepper to create a herb marinade.

2.Rub the turkey steaks evenly with the herb marinade. Cover and let marinate in the refrigerator for at least 20 minutes.

3.While the turkey marinates, rinse the rice under cold water until the water runs clear to remove excess starch.

4.In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the finely chopped tomato and cook for 3-4 minutes until softened and fragrant.

5.Add the rinsed rice to the saucepan and stir to coat the grains with the tomato mixture.

6.Pour in 1 1/4 cups water and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

7.Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

8.Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated turkey steaks and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the steaks are golden brown and juicy.

9.Remove the turkey steaks from the pan and let rest for 3 minutes to retain juices.

10.Serve the turkey steaks alongside the tomato rice. Add a dollop of plain natural yoghurt on the side for a creamy contrast.

11.Garnish with freshly chopped parsley and basil to enhance the Mediterranean flavors and add a fresh color contrast.