RIB-EYE WITH WEED CHIMICHURRI

THC: 5.2 mg per serving; 10.4 mg total recipe

❚ 2 bone-in rib-eye steaks

❚ Kosher salt and freshly ground black pepper

For Chimichurri:

❚ Leaves from 1 bunch flatleaf parsley, finely chopped ❚ 8 cannabis fan leaves, finely chopped (optional)

❚ 3 tbsp (45 mL) red wine vinegar

❚ 1 tbsp (15 mL) kosher salt ❚ 3 garlic cloves, minced

❚ 2 tsp (10 mL) dried oregano ❚ 1 tsp (5 mL) red pepper flakes

❚ 1 tbsp (15 mL) flower-infused olive oil (recipe follows) ❚ 3/4 cup plus 3 tbsp (220 mL) olive oil

1. Rub the steaks with a generous amount of salt and pepper. Let rest, uncovered, in the refrigerator for at least 10 hours or up to overnight. Remove the steaks from the refrigerator 2 hours before cooking to allow them to come to room temperature.

2. To make the chimichurri: In a medium bowl, combine the parsley, cannabis leaves (if using), vinegar, salt, garlic, oregano, red pepper flakes and infused olive oil and stir to mix well. Transfer to an airtight container and store in the refrigerator for up to 2 days.

3. In a large cast-iron skillet over medium-high heat, warm the regular olive oil. Working with one rib-eye at a time, cook, flipping once, until well browned and cooked to desired doneness. The timing will depend on the thickness of the steak; a steak 3/4 inch (2 cm) thick will take 8 to 10 minutes for medium-rare, or 135°F (57°C) on an instantread thermometer. Transfer the rib-eye to a cutting board and let rest for 10 minutes. Repeat with the remaining steak. 4. Cut the steaks against the grain into slices about 1/2 inch (1.25 cm) thick and transfer to individual plates. Serve with the chimichurri. Makes: 2 servings

FLOWER-INFUSED OLIVE OIL

Equipment:

❚ 12-oz (375-mL) canning jar with lid

❚ Stockpot

❚ Kitchen towel

❚ Silicone oven mitt or jar tongs

❚ Mesh strainer

❚ Cheesecloth

❚ Liquid measuring cup

❚ 1 cup (250 mL) olive oil

❚ 3 g cannabis flower

1. Pour the oil into the canning jar. Add the cannabis and stir to combine. Seal the jar tightly.

2. Stand the jar upright in the stockpot and add water until it’s level with the top of the jar. Place the stockpot, uncovered, over high heat and bring to a low boil. Let boil for 2 hours, checking the water every now and again and adding more as needed to maintain the original level. After the first hour, “burp” the jar by unsealing the lid to release any pressure buildup and then recap it.

3. After 2 hours, lay the kitchen towel on a heatproof work surface. Using the oven mitt, remove the jar from the water, set it on the towel and let cool until it can be handled. Then, while the oil is still liquid, line the strainer with the cheesecloth and strain the oil into the measuring cup, squeezing any solids at the very end to extract all of the fat. Compost or discard the plant matter.

4. Use right away, or transfer to a clean jar and store in the refrigerator or freezer for up to 3 months.

Makes: 3/4 cup (175 mL)