You may also like
Categories:
nuts fresh baby spinach leaves arugula garlic cheese salt nutmeg extra-virgin olive oil thin salt red peppers extra-virgin olive oil skewers
Viewed: 28 - Published at: 2 years agoIngredients
- 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
- 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
Method
- 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.
