1/2 lb. angel hair pasta

1/3 C. roasted unsalted peanuts

2 C. fresh ready-to-eat baby spinach leaves

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

1/4 C. 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, divided

4 T. tamari (dark aged soy sauce, found in the international aisle), divided

6 scallions, chopped, divided

Salt and freshly ground black pepper

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

1/4 C. plus 2 T. vegetable oil, plus some for drizzling, divided

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

Metal skewers

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

2 T. rice wine vinegar (eyeball it)

1 C. chicken stock or broth

 

Preheat the oven to 500 degrees. 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. While the pasta 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 T. 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 C. of vegetable oil. Taste and adjust the seasonings; reserve. Place steaks several inches apart between layers of wax paper. With a meat mallet or a heavy-bottomed pan, lb. 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. While the pinwheels are cooking, heat a large skillet over medium-high heat with the remaining 2 T. 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 T. 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. To serve, remove the skewers and transfer the pinwheels to dinner plates. Serve some of the noodle and cabbage sauté alongside.