Dill-Stuffed Beef with Edamame and Tofu Orzo

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 or regular
orange juice
½ cup mirin
½ cup sugar
3 Tbsp. miso paste
1 Tbsp. sliced green onion
1 tsp. cayenne
4 cloves minced garlic
zest of 1 orange

Edamame and Tofu Orzo:
2⁄3 cup orzo
½ cup cooked edamame
½ cup cubed firm tofu
½ cup chopped red sweet pepper
½ cup chopped red onion
½ cup cubed eggplant
½ cup sliced green onion
3 Tbsp. olive oil
3 Tbsp. lemon juice
2 minced cloves garlic

For dill-stuffed beef: Butterfly steaks by cutting horizontally almost all the way through. Lay steaks flat; layer with pancetta and tofu. Sprinkle with dill, basil, oregano, cayenne, garlic and pepper. Roll steak and secure with a toothpick. Cook steaks in small amount of hot oil, turning frequently, about 10 minutes or until medium. Let rolls stand a few minutes. Remove toothpicks and slice rolls. Place edamame and tofu orzo in center of 4 plates. Arrange steak slices around orzo and serve with small bowl of orange miso sauce for dipping.

For edamame and tofu orzo: Cook 2⁄3 cup orzo according to package directions. Drain. Place in a large bowl. Add edamame, cubed firm tofu, chopped red sweet pepper, chopped red onion, cubed eggplant and sliced green onion. Stir in olive oil, lemon juice and minced garlic. Keep warm.

For orange miso sauce: Whisk together blood orange juice (or regular orange juice), mirin, sugar, miso paste, green onion, cayenne, minced garlic and the zest of 1 orange.