Check out this tasty recipe for making some sirloin steaks with a side of cannabis infused bread pudding. An awesome looking (and tasting) dish, this one is sure to impress your friends at your next dinner party or cookout! Feel free to experiment with the steaks as their prep does leave some room for customization like maybe adding some grilled garlic cloves for extra flavor and some red pepper for a little added heat.
Prep Time- 60m
Cook Time- 12m
Ready Time- 72m
Cannabis Bread Pudding:
1 tablespoon unsalted butter
1 teaspoon vegetable oil
1 stalk celery, chopped
2 tablespoons chopped celery leaves
1 diced white onion
4 ounces cremini mushrooms
3 tablespoons diced water chestnuts
2 teaspoons garlic and herb seasoning
1⁄2 teaspoon packed brown sugar
2 teaspoons of kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons cannabutter
1⁄2 cup buttermilk
1 cup of chicken stock
6 ounces of plain bread stuffing cubes
Seared Sirloin Steaks:
4 (at least 5-ounce) sirloin steaks set at room temperature
4 tablespoons virgin olive oil
Coarse kosher salt and fresh ground black pepper
Aged balsamic vinegar, for drizzling
Sea salt, for sprinkling
Chopped cilantro and green onion tops, for garnish
Making The Bread Pudding:
1. Preheat the oven to 340°F.
2. Spray a standard muffin pan with cooking spray and set aside.
3. In a large saucepan, melt the butter with the vegetable oil over medium heat. Add celery, celery leaves, and onion and cook until translucent, or about two to three minutes.
4. Add the mushrooms and cook until the liquid has evaporated, about a couple of minutes more.
5. Stir in the spice blend, water chestnuts, salt, pepper, and brown sugar.
6. Slowly add the cannabutter, buttermilk, and chicken stock, mixing completely.
7. Place the stuffing in a large bowl and pour the vegetable mixture over it. Thoroughly combine the stuffing and the veggies.
8. Distribute the stuffing evenly among the cups of the prepared muffin pan (it should make 10 muffins).
9. Bake the puddings until they are golden brown, or about 25 to 30 minutes, making sure to rotate the pan once halfway through baking.
10. Remove the pan from the oven, tent it with aluminum foil to keep the puddings warm while you prepare the steaks.
Making The Sirloins:
1. Firstly dry your steaks with paper towels. Rub down each steak with a single tablespoon of olive oil and season as desired with salt and pepper. Once done, place on a wire rack and set them aside for now.
2. Heat a large cast-iron skillet or grill to medium/high heat.
3. Cook the steaks to the desired degree of doneness: on average about 3 to 5 minutes for medium-rare, 5 to 7 for medium, 8 to 9 for medium well. If the pan or grill is not large enough to comfortably hold all of the steaks, cook them in batches to prevent under/overcooking them.
4. Transfer the steaks to a cutting board and let them rest for at least 5 minutes to finalize cooking.
5. Once ready to serve, drizzle the steaks with balsamic vinegar, sprinkle with sea salt to taste, and top with the chopped cilantro and green onion.
Have you tried a recipe like this one before? Do you have any recipes that you’d like to share?