Grilled Turkey Steak with Pimento Cheese & Vegetable Tart






red pepper, roasted, well drained and 3/8" dice: 1/2 Cup
green olives, well drained and 1/4" dice: 3-1/2 Tablespoons
Monterey Jack cheese, grated: 2 Ounces
Parmesan cheese, grated: 2 Tablespoons
goat cheese, room temperature: 2 Ounces
fresh basil, coarse chop: 1 Teaspoon
black pepper, freshly ground: 1 Teaspoon
fresh lemon juice: 3/4 Cup
soy sauce: 2 Ounces
garlic, freshly minced: 2 Tablespoons
dry rosemary: 1 Tablespoon
tarragon leaves: 1 Teaspoon
oregano leaves: 1 Teaspoon
black pepper, freshly ground: 1 Teaspoon
salt: 1 Teaspoon
soy oil: 2 Cups
TURKEY STEAKS, Cut from the breast: 4 6-Ounce
portabello mushrooms: 4 3-1/2 Ounce
yellow squash, 3/8" thick: 16 Slices
eggplant, 3 inch diameter, 1/2" thick: 4 Slices
olive oil: As needed
salt and black pepper: To Taste
fresh spinach, washed and dried: 1 Pound
garlic, freshly minced: 1 Tablespoon
vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick: 1 (3-inch diameter)
potato and eggplant threads, fried crisp: 8 Ounces
Pimento Cheese Log


In a small mixing bowl with the paddle attachment and on medium speed, combine red pepper, olives, 3 cheeses, basil and black pepper. Mix until well blended.
Remove mix from bowl and roll in plastic wrap in 2-inch diameter tubes. Twist each end firmly and chill thoroughly.
Slice for service, approximately 1/2 inch thick, for a 2 ounce portion. Hold refrigerated for service.
Turkey Marinade: Measure lemon juice, soy sauce and seasonings into a large bowl. Blend well. Slowly add oil and mix well with a wire whip. Cover, label, date and refrigerate.
Turkey Steaks: Purchase pre-cut turkey steaks or cut 6 ounce steaks from the breast. Separate the breast by cutting along the breastbone to the wing joint. Gently pull and separate the steak from the breast. Remove the skin and trim away any fat.
Cover the steaks with plastic wrap. With a mallet or the flat edge of a chef's knife, gently flatten the steaks.
Marinate the turkey steaks for two hours.
Vegetable Tart: Brush portabello mushrooms, squash and eggplant with olive oil and season with salt and pepper. On preheated grill, cook each side as follows: Portabello: 2-1/2 minutes; Squash: 1 minute; Eggplant: 1-1/2 minutes.
On a medium-high flame, heat 10" saute pan and add 1 tablespoon olive oil and 1 tablespoon garlic. Cook 30 seconds. Add spinach, as much as the pan will allow without spilling over. As the volume decreases, stir in the remaining spinach. Remove from the heat and cool.
On the bias, slice the grilled portabellos 1/2 inch thick. To assemble, set four 3-1/2 inch rings on a lightly oiled pan. Place the top side of the portabello slices down in the ring.
In a pinwheel fashion, arrange the yellow squash slices on top of the mushrooms.
Pack the spinach leaves atop the squash to a depth of 1/2 inch.
Arrange the tomato slices on top and press firmly.
Layer the eggplant on last and cover with oiled parchment paper.
For service: Bake vegetable tarts in a 350 degree F. oven approximately 12-14 minutes or until heated through.
Allow the pimento cheese slices to come to room temperature.
Lightly salt and pepper the turkey steaks. Grill turkey steaks on a preheated grill brushing with reserved marinade. Grill each side about 3 to 3-1/2 minutes: 3" to 4" from the flame to an internal temperature of 170 degrees F.
To plate: Invert the vegetable tarts onto four warm dinner plates and position at 12 o'clock. Place one turkey steak on each plate in front of the tart. Arrange slices of the pimento cheese log on top of each turkey steak.
Garnish each portion with 2 ounces of fried potato and eggplant threads alongside the vegetable tart.