Asian Pinwheel Steaks with Noodle and Cabbage Saute

• 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

1. Preheat the oven to 500F.
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.
3. Drain and run under cold water to stop the cooking process.
4. 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.
5. While the machine is still running, slowly pour in the 1/4 cup of vegetable oil.
6. Taste and adjust the seasonings; reserve.
7. Place the steaks several inches apart between layers of wax paper.
8. With a meat mallet or a heavy-bottomed pan, pound the steaks to half their thickness.
9. Season each steak with salt and pepper on both sides.
10. Cover each steak with a thin layer of the peanut filling.
11. Roll the steaks tightly and cut each in half across.
12. Secure the pinwheels with a carefully placed skewer and set the 4 pinwheels on a rimmed baking sheet.
13. Drizzle with a little oil and roast for 12 to 15 minutes.
14. 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).
15. Add the cabbage, the remaining ginger, and the remaining garlic and cook for 2 minutes.
16. Add the remaining 3 tablespoons of tamari, the rice wine vinegar, and chicken stock.
17. Bring up to a simmer and add the reserved noodles and the remaining scallions.
18. Toss to coat and continue to cook for 1 minute to heat the noodles through.
19. Taste to adjust the seasoning with more tamari or salt and pepper.
20. To serve, remove the skewers and transfer the pinwheels to dinner plates.
21. Serve some of the noodle and cabbage saute alongside.

salt, pasta, peanuts, fresh baby spinach leaves, parsley, cilantro, garlic, lemon, ginger, tamari, scallions, salt, cayenne pepper, vegetable oil, skewers, sack, rice wine vinegar, chicken

Taken from www.epicurious.com/recipes/food/views/asian-pinwheel-steaks-with-noodle-and-cabbage-saute-374561 (may not work)