Photo: Pinwheel Steaks Recipe
Ingredients
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
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 35 reviews
By The Petite Gourmet
Portland, OR
on September 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
What a fun and delicious dish! I love using recipes because it makes you think outside of the box - I don't think I would have come up with these particular stuffing ingredients on my own. To address a couple of other readers' concerns: if pine nuts are hard to find or are too expensive, you could always substitute walnuts, which are much cheaper. Also, it's difficult to find fresh arugula in some grocery stores, so I just used an equal extra amount of spinach and it was perfectly fine. I will make this again soon!
By zaiszq2_11914315
bangor, ME
on June 09, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I changed up the recipe a bit but it came out great. The only thing I would do different is cook it in the oven, the meat was kinda raw and hard to cook on the grill. I would definitely make it again!
By Scooter123456
Chelmsford, MA
on November 21, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tried this with chicken instead and loved it so much more than the with the steak.
Read all 35 reviews