Pinwheel Steaks

Total Time:
25 min
10 min
15 min

6 servings

  • Filling:
  • 1 (3-ounce) jar pine nuts, 1/3 cup
  • 2 cups fresh baby spinach leaves
  • 1 cup arugula leaves
  • 2 cloves cracked garlic
  • 3/4 cup grated Parmigiano-Reggiano cheese, 4 handfuls
  • Salt and pepper
  • 1/8 to 1/4 teaspoon freshly grated nutmeg, eyeball it
  • 1/4 cup extra-virgin olive oil, eyeball it
  • Steaks:
  • 3 thin cut (3/4-inch) New York strip steaks
  • Coarse salt and black pepper
  • 1 tall jar, 18 to 20 ounces, roasted red peppers, well drained, about 3 peppers
  • Extra-virgin olive oil, for drizzling
  • Metal skewers
  • Preheat oven to 500 degrees F.

  • Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, nutmeg, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.

  • Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly and cut each steak in 1/2 across. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

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