Flank Steak & Rice Pinwheels with Pumpkin Pesto [0000410]

Ingredients:
1 pound flank steak, pounded thin
1 cup cooked white rice (gluten-free)
1/2 cup pumpkin puree
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts
1 clove garlic, minced
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil leaves for garnish

Steps:

Preheat the oven to 375°F (190°C).
Lay the pounded flank steak flat and season with salt and pepper.
In a bowl, combine cooked white rice, pumpkin puree, grated Parmesan, pine nuts, and minced garlic. Mix well.
Spread the rice mixture evenly over the flank steak.
Roll the steak tightly into a log and secure with kitchen twine or toothpicks.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the steak on all sides until browned.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches your desired doneness.
Allow the pinwheels to rest for a few minutes before slicing.
Garnish with fresh basil leaves and serve your gluten-free Flank Steak & Rice Pinwheels with Pumpkin Pesto. Enjoy!