The smoked maple turkey steak wants little more than a cool slaw and gentle heat. This shelf's one product carries enough sugar and smoke to stand alone with crisp apple and allium, so you skip the sauce entirely and keep dinner to one pan and fifteen minutes.

Serves 2. 25 minutes, 15 at the stove.

About 270 calories a serving, 12 g protein, 31 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. While you prep, warm 1 tablespoon oil in a skillet over medium-high heat. Slice 1 medium onion into thin half-moons and chop 1 clove garlic fine.
2. When the skillet is hot, add the onion and garlic with a pinch of salt and cook until soft and the edges color, about 4 minutes. Push to the side of the pan.4 min
3. Pat the turkey steak dry and lay it in the clear side of the pan. Let it brown without moving, 3 minutes, then flip and cook 2 minutes more until the meat is warm through and has light char.5 min
4. While the turkey cooks, core 2 medium Granny Smith apples and cut them into thin matchsticks. Toss with 1 tablespoon water, a pinch of salt, and pepper.
5. Transfer the turkey to a cutting board and slice it on the bias. Pile the apple slaw on two plates, top with turkey and the cooked onion and garlic, and serve warm.

Note Swap the apple for sliced radish or thinly shaved cabbage if apples are out. Leftovers keep covered in the cold box for two days and make a good sandwich with mustard. Serve with crusty bread to catch the pan juices and a bitter green salad if the mood strikes.