Ingredients

4 servings

　　Coarse salt

　　1/2 pound angel hair pasta

　　1/3 cup roasted unsalted peanuts

　　2 cups fresh baby spinach leaves

　　1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls)

　　1/4 cup cilantro leaves (half as much as the parsley)

　　3 garlic cloves, chopped

　　Zest and juice of 1 lemon

　　3-inch piece of fresh ginger, peeled and grated

　　4 tablespoons tamari (dark aged soy sauce, found on the international aisle)

　　6 scallions, chopped

　　Salt and freshly ground black pepper

　　Pinch of cayenne pepper or a dash of hot sauce, such as Tabasco

　　1/4 cup plus 2 tablespoons vegetable oil, plus some for drizzling

　　2 3/4-inch-thick New York strip steaks

　　Metal skewers

　　1 sack (16 ounces) shredded cabbage “slaw mix” (on the produce aisle)

　　2 tablespoons rice wine vinegar (eyeball it)

　　1 cup chicken stock or broth

　　

Step 1

Preheat the oven to 500°F.

　　

Step 2

Bring a large pot of water to a boil, add salt and the pasta, and cook until al dente, with a bite to it. Drain and run under cold water to stop the cooking process.

　　

Step 3

While the water is heating, in the bowl of a food processor, place the peanuts, spinach, parsley, cilantro, three fourths of the garlic, the lemon zest and juice, one third of the ginger, 1 tablespoon of the tamari, one fourth of the chopped scallions, a little salt and pepper, and the cayenne and pulse-grind the ingredients to form a paste. While the machine is still running, slowly pour in the 1/4 cup of vegetable oil. Taste and adjust the seasonings; reserve.

　　

Step 4

Place the steaks several inches apart between layers of wax paper. With a meat mallet or a heavy-bottomed pan, pound the steaks to half their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of the peanut filling. Roll the steaks tightly and cut each in half across. Secure the pinwheels with a carefully placed skewer and set the 4 pinwheels on a rimmed baking sheet. Drizzle with a little oil and roast for 12 to 15 minutes.

　　

Step 5

While the pinwheels are cooking, heat a large skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil (twice around the pan). Add the cabbage, the remaining ginger, and the remaining garlic and cook for 2 minutes. Add the remaining 3 tablespoons of tamari, the rice wine vinegar, and chicken stock. Bring up to a simmer and add the reserved noodles and the remaining scallions. Toss to coat and continue to cook for 1 minute to heat the noodles through. Taste to adjust the seasoning with more tamari or salt and pepper.

　　

Step 6

To serve, remove the skewers and transfer the pinwheels to dinner plates. Serve some of the noodle and cabbage sauté alongside.

　　Rachael Ray 365: No Repeats