Bill and Toni Thayn are world championship dutch oven chefs. They have competed at every level of competition and came to the studio to share their most recent award-winning recipe.
Pan Seared Steak Rolls with Sesame Orzo Peas
1-1 ½ lbs steak Asparagus, trimmed
Carrots peeled and cut into matchstick-size
Red bell pepper cut into matchstick-size
Zucchini peeled and cut into matchstick-size
Green onions, trimmed (optional)
Salt and pepper, to taste
Garlic powder, to taste
Fresh cilantro leaves,
Chopped Sesame seeds
1 cup soy sauce
½ cup brown sugar
6 garlic cloves, minced
2 Tablespoons fresh ginger
2 teaspoons sesame oil
2 teaspoons Sriracha, optional
2 Tablespoons Ultra Gel, optional
In an 8 inch Dutch oven, whisk together soy sauce, garlic cloves, sesame oil, brown sugar, ginger and Sriracha. Heat with about 10 bottom coals until boiling. Stir in 2 Tablespoons Ultra Gel. Allow to boil until thickened. Set aside to cool slightly.
Heat about 4 cups water in a 10-inch Dutch oven with about 20 bottom coals until boiling. Blanch vegetables in boiling water and then place in cold water to stop the cooking process. Drain.
Cut steak into serving size pieces. Pound to ¼ inch thickness, if desired.
Brush each steak slice with glaze. Top with vegetables. Season with salt, pepper and garlic powder. Roll up and set aside.
Heat 12-inch Dutch oven with 25 bottom coals. Sear each steak roll about 3 minutes per side. Brush with additional glaze as desired. Sprinkle with cilantro and sesame seeds, if desired. Serve remaining glaze on the side, if desired.
Sesame Orzo Peas:
1 cup Orzo pasta 1 cup fresh sugar snap peas cut into 2 inch pieces
¼ cup sesame seeds 1 Tablespoon ginger
1 Tablespoon soy sauce 1 Tablespoon rice vinegar
2 Tablespoons sesame oil 1/4 c chopped cilantro
Cook orzo according to package directions. Add peas during last 2 minutes of cooking time. Drain.
Mix ginger, soy sauce, rice vinegar, and sesame oil. Add to orzo pea mixture. Sprinkle with sesame seeds and cilantro.