RIB-EYE WITH WEED CHIMICHURRI

Serves: 2

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 flat-leaf 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 (225 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.

4. 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.

5. Transfer the rib-eye to a cutting board and let rest for 10 minutes. Repeat with the remaining steak.

6. 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.