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1
Preheat a grill or grill pan over high heat.
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2
In a medium bowl, combine the turkey and rosemary until well combined.
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3
Divide the mixture into 4 equal portions.
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4
Form each portion into an oval patty about 3 inches wide, 5 inches long, and 1 inch thick.
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5
Season the turkey steaks with salt and pepper to taste, and spray them lightly with olive oil spray.
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6
Place them on the hot grill.
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7
Spray the tomato and onion slices with olive oil spray, and season them with salt and pepper to taste.
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8
Place them on the grill next to the turkey steaks.
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9
Grill the turkey steaks and onions for 3 to 4 minutes per side.
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10
Grill the tomato until charred and warmed through, about 2 minutes per side.
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11
Meanwhile, whisk the evaporated milk into the cornstarch in a small bowl.
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12
Pour the mixture into a small saucepan, and bring it to a boil over high heat, whisking constantly.
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13
Reduce the heat to low and continue to cook until the sauce has thickened, about 1 minute.
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14
Whisk the cheese into the sauce until melted.
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15
Season the sauce with salt and pepper to taste.
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16
Pile the tomato and onion slices on top of the turkey steaks.
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17
Spoon the cheese sauce on top, and serve.
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18
Fat: 32.3g (before), 6g (after)
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19
Calories: 440 (before), 290 (after)
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20
Protein: 42g
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21
Carbohydrates: 15g
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22
Cholesterol: 83mg
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23
Fiber: 1g
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24
Sodium: 455mg
