Rachael Ray's Pinwheel Steaks
- Number of Servings: 2
Ingredients
Filling: Handful walnuts2 cups fresh baby spinach leaves2 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
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.
Number of Servings: 2
Recipe submitted by SparkPeople user KRIS10P.
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.
Number of Servings: 2
Recipe submitted by SparkPeople user KRIS10P.
Nutritional Info Amount Per Serving
- Calories: 431.2
- Total Fat: 36.0 g
- Cholesterol: 52.8 mg
- Sodium: 406.6 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.3 g
- Protein: 24.8 g
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