Grilled Turkey Steak with Pimento Cheese & Vegetable Tart Recipe | Blue Rhino

Ingredients

• 4 (6-oz) Turkey Steaks, Cut from the breast
• 3/4 cup Fresh Lemon Juice
• 2 oz Soy Sauce
• 2 tbsp Garlic, freshly minced
• 1 tbsp Dry Rosemary
• 1 tsp Tarragon Leaves
• 1 tsp Oregano Leaves
• 1 tsp Black pepper, freshly ground
• 1 tsp Salt
• 2 cup Soy Oil
• 4 (3-1/2 oz) Portabello Mushrooms
• 16 slices Yellow Squash, 3/8 inch thick
• 4 slices Eggplant, 3 inch diameter, 1/2 inch thick
• Olive Oil, as needed
• Salt, to taste
• Black Pepper, to taste
• 1 lb Fresh Spinach, washed and dried
• 1 tbsp Garlic, freshly minced
• 1 (3-inch diameter) Vine-ripe Tomato, peel, seeds & membrane removed, sliced 3/8 inch thick
• 8 oz Potato and Eggplant Threads, fried crisp
• Pimento Cheese Log:
• 1/2 cup Red Pepper, roasted, well drained and 3/8 inch dice
• 3-1/2 tbsp Green Olives, well drained and 1/4 inch dice
• 2 oz Monterey Jack Cheese, grated
• 2 tbsp Parmesan Cheese, grated
• 2 oz Goat Cheese, room temperature
• 1 tsp Fresh Basil, coarse chop
• 1 tsp Freshly Ground Black Pepper
• Additional Items:
• Small Mixing Bowl with Paddle Attachment
• Plastic Wrap
• Large Bowl
• Wire Whip
• 10 inch Sauté Pan
• Parchment Paper