Flank Steak & Rice Pinwheels with Pumpkin Pesto
2 cups Riceland Extra Long Grain White Rice, cooked
1.5 lb flank steak - thinned out to ⅛” thick
Salt and pepper
3 tablespoons Dijon mustard
3 tablespoons olive oil
½ medium yellow onion, sliced
3 cloves garlic, minced
Zest of one lemon
½ cup parsley, chopped
2 ounces Boursin or pepper jack cheese
1 cup basil leaves, tightly packed
1 cup parsley leaves, tightly packed
2 cloves of garlic
½ cup parmesan, grated
½ cup pumpkin seeds
½ cup pine nuts
½ teaspoon black pepper
¾ cup olive oil
- Carefully butterfly the flank steak to make it half as thin as it is. Don’t cut it into two pieces. Stop just short of that so that you have one piece of meat ready to stuff and roll.
- Season both sides of the meat with salt and pepper. Spread one side with the 3 tablespoons Dijon mustard.
- To make the filling, heat 2 tablespoons of olive oil on a medium high heat in a skillet and add the onion and garlic.
- When golden brown add the cooked rice, lemon zest, chopped parsley and cheese and take off the heat.
- Press out the filling in a single layer over the Dijon on the flank steak. Roll the meat tight and try to keep as much of the rice filling in as possible.
- Tie or toothpick the steak at 1” intervals to secure.
- Heat remaining olive oil in an ovenproof skillet over medium high heat.
- Carefully brown the outside of the flank, turning to make sure to brown the whole piece.
- Finish in the oven until the meat reaches 125℉. Around 20-25 minutes.
- Meanwhile make the pesto. Put all ingredients, with exception of the olive oil, into a food processor and blend to a paste. Then add the olive oil and blend again. If you prefer your pesto more runny, add more olive oil.
- When the beef has come to temperature, remove from the oven and let it rest for 10 minutes before slicing and serving with pesto.