Flank Steak & Rice Pinwheels with Pumpkin Pesto | Riceland

Ingredients

• 2 cups Riceland Long-Grain White Rice, cooked
• 1 1/2 lb flank steak - thinned out to 1/2" thick
• Salt and pepper
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 1/2 medium yellow onion, sliced
• 3 cloves garlic, minced
• Zest of one lemon
• 1/2 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
• 1/2 cup parmesan, grated
• 1/2 cup pumpkin seeds
• 1/2 cup pine nuts
• 1/2 teaspoon black pepper
• 3/4 cup olive oil