Canna Steak With Spring Veggies

Edibles Magazine Recipes - Canna Steak With Spring Veggies


1 pound Steak 

Kosher salt/black pepper 

2 tablespoons Dijon mustard 

1 tablespoon champagne vinegar 

1 teaspoon honey 

2 tablespoons olive oil (regular)

2 tablespoons cannabis butter 

3 tablespoons cannabis infused olive oil 

2-3 scallions – sliced 

2 cloves garlic – crushed 

1 ½ cups frozen baby peas 

1 bunch thin asparagus  (trimmed)


Allow the steak to come to room temperature. Season with salt and pepper. Set aside. Into a small bowl whisk together: mustard, vinegar, honey and 1 tablespoon of olive oil. Set aside. Heat a medium cast iron skillet over medium-high heat. Brush steak with remaining cannabis olive oil. Place steak into the hot skillet and sear for 3 minutes. Using tongs, flip and sear on the reverse side for 3 minutes. Remove steak from skillet and allow steak to rest. Add canna-butter to the skillet. Add scallions and garlic. Cook until softened. Add frozen peas and 1/4 cup water. Season with salt and pepper. Once peas have warmed, push them to one side of the skillet. Add asparagus to the other side. Season with salt and pepper. Cover and allow asparagus to steam until just tender. Prior to serving, slice steak and place on top of peas and asparagus. Serve with mustard vinaigrette.

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