Pinwheel Steaks Recipe

Name: Pinwheel Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 500 degrees F.
2
Toast pine nuts in a small pan over medium heat until golden.
3
Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, nutmeg, and toasted nuts in a food processor.
4
Pulse grind the filling into a paste.
5
Taste and adjust seasonings.
6
Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it.
7
Reserve remaining filling in processor bowl.
8
Place steaks between layers of waxed paper several inches apart.
9
Pound steaks with a heavy bottomed pan to 1/2 their thickness.
10
Season each steak with salt and pepper on both sides.
11
Cover each steak with a thin layer of filling and top with roasted red peppers.
12
Roll steaks tightly and cut each steak in 1/2 across.
13
Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet.
14
Drizzle with extra-virgin oil and roast 12 to 15 minutes.
15
Remove skewers and transfer pinwheels to dinner plates.
16
Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3-ounce) jar pine nuts, 1/3 cup, 2 cups fresh baby spinach leaves, 1 cup arugula leaves, 2 cloves cracked garlic, and more.

Yes, Pinwheel Steaks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pinwheel Steaks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions