Grilled Turkey Steak with Pimento Cheese and Vegetable Tart

Directions:

1. 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.
2. Remove mix from bowl and roll in plastic wrap in 2-inch diameter tubes.
3. Twist each end firmly and chill thoroughly.
4. Slice for service, approximately 1/2 inch thick, for a 2 ounce portion. Hold refrigerated for service.
5. Measure lemon juice, soy sauce and seasonings into a large bowl. Blend well.
6. Slowly add oil and mix well with a wire whip.
7. Cover, label, date and refrigerate.
8. Purchase pre-cut turkey steaks or cut 6 ounce steaks from the breast.
9. Separate the breast by cutting along the breastbone to the wing joint.
10. Gently pull and separate the steak from the breast.
11. Remove the skin and trim away any fat.
12. Cover the steaks with plastic wrap. With a mallet or the flat edge of a chef's knife, gently flatten the steaks.
13. Marinate the turkey steaks for two hours.
14. Preheat grill to 350ºF.
15. Brush portabello mushrooms, squash and eggplant with olive oil and season with salt and pepper.
16. Place portabello mushrooms, squash and eggplant on grill for:
1. Portabello: 2-1/2 minutes
2. Squash: 1 minute
3. Eggplant: 1-1/2 minutes
17. On the grill's side burner, preheat a 10 inch sauté pan (if no side burner, preheat a sauté pan directly on the cooking grid.), add 1 tablespoon olive oil and 1 tablespoon garlic.
18. After 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.
19. Slice the grilled portabellos 1/2 inch thick, on the bias.
20. Set four 3-1/2 inch rings on a lightly oiled pan. Place the top side of the portabello slices down in the ring.
21. In a pinwheel fashion, arrange the yellow squash slices on top of the mushrooms.
22. Pack the spinach leaves atop the squash to a depth of 1/2 inch.
23. Arrange the tomato slices on top and press firmly.
24. Layer the eggplant on last and cover with oiled parchment paper.
25. Place the pan on the cooking grid (the preheated 350ºF grill) for approximately 12-14 minutes or until heated through.
26. Remove and the allow the pimento cheese slices to come to room temperature.
27. While the vegetable tart is cooking, lightly salt and pepper the turkey steaks.
28. Place the turkey steaks on the grill and brush with the reserved marinade.
29. Grill the turkey steaks on each side about 3 to 3-1/2 minutes (until internal temperature of 170ºF).
30. When the vegetable tarts and turkey steaks are done, remove and set aside.
31. To plate:
1. Invert the vegetable tarts onto four warm dinner plates and position at 12 o'clock.
2. Place one turkey steak on each plate in front of the tart.
3. Arrange slices of the pimento cheese log on top of each turkey steak.
4. Garnish each portion with 2 ounces of fried potato and eggplant threads alongside the vegetable tart.