From: Chef Heley Silhacek, Iowa Restaurant Association recipe contest winner. Yield: 4 servings. 4 top round or tri-tip steaks, about 6 oz. each 6 oz. thinly sliced pancetta 2 tsp. snippped fresh dill ¼ cup soft tofu 1 tsp. dried basil leaves 1 tsp. dried oregano leaves 1 tsp. cayenne 1 tsp. granulated garlic to taste, pepper as needed, edamame and tofu orzo (recipe follows) as needed, orange miso sauce (recipe follows) Orange Miso Sauce: ½ cup blood orange ...

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