Dill Stuffed Beef with Edamame and Tofu Orzo
Ingredients 4 top round or tri-tip steaks, about 6 ounces each
6 ounces thinly sliced pancetta
2 teaspoons snipped fresh dill
1/4 cup soft tofu1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon cayenne
1 teaspoon granulated garlic
PepperEdamame and Tofu Orzo
Orange Miso Sauce
Instructions 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 a 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.
Edamame and Tofu Orzo Instructions Cook 2/3 cup orzo according to package directions. Drain. Place in a large bowl. Add 1/2 cup each cooked edamame, cubed firm tofu, chopped red sweet pepper, chopped red onion, cubed eggplant, and sliced green onion. Stir in 3 tablespoons olive oil, 3 tablespoons lemon juice, and 2 minced cloves garlic. Keep warm.
Orange Miso Sauce Whisk together 1/2 cup blood orange or regular orange juice, 1/2 cup mirin, 1/2 cup sugar, 3 tablespoons miso paste, 1 tablespoon sliced green onion, 1 teaspoon cayenne, 4 cloves minced garlic, and the zest of 1 orange.
Notes Makes 4 servings