Dill-Stuffed Beef with Edamame and Tofu Orzo

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)<

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