Pinwheel Steaks Recipe - Cooking Index
Pinwheel Steaks Recipe - Cooking Index
| Filling | ||
| 1 | Pine nuts - (3 oz) - abt 1/3 cup | |
| 2 cups | 80g / 2.8oz | Fresh baby spinach leaves |
| 1 cup | 40g / 1.4oz | Arugula leaves |
| 2 | Cracked garlic | |
| 3/4 cup | 109g / 3.8oz | Grated Parmigiano-Reggiano cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/8 teaspoon | 0.6ml | Freshly-grated nutmeg - (to 1/4) |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| Steaks | ||
| 3 | Thin-cut (3/4") New York strip steaks | |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Roasted red peppers - (18 to 20 oz) - well drained | |
| Extra-virgin olive oil - for drizzling | ||
| Metal skewers |
Preheat oven to 500 degrees.
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.
This recipe yields 6 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C74) - from the TV FOOD NETWORK
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