INGREDIENTS
½ cup honey
1/3 cup Florida grapefruit juice
4 turkey steaks cut from the breast, about ¾-inch thick (approximately 1 pound)
2 Florida grapefruit, peeled and sectioned
3 tablespoon Dijon-style mustard
PREPARATION
In a small bowl blend honey, grapefruit juice and mustard. Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes. Turn, brush lightly, and broil 6 minutes longer, just until juices run clear when meat is pierced with a fork. Heat the remaining honey mixture over low heat in medium saucepan. Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks.
YIELD: 4 servings.