Chimichurri, the popular Argentinian condiment, is herbaceous and savory, a perfect match for the earthy flavors of cannabis. Divide this “cannachurri” into two portions: one half to marinade the steak and one half to serve with the finished meal.
Cannachurri Ingredients:
2 bunches Italian parsley
12 cloves garlic, chopped
4 tbsp, plus 4 tsp of cannaoil
1 cup olive oil
½ cup red wine vinegar
2 tbsp chopped red onion
4 tsp freshly squeezed lemon juice
2 tsp dried oregano
1 tsp salt
Freshly ground black pepper to taste
Chimichurri recipe from “Herb: Mastering the Art of Cooking with Cannabis” by Laurie Wolf and Melissa Parks.
To make the cannachurri, use a food processor or blender, pulsingll ingredients until pureed.
Kebab Ingredients:
1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
2 zucchini, sliced crosswise into large chunks
1/2 pineapple, peeled, cored and cut into chunks (optional)
1 red pepper, cut into large slices
Place beef cubes and veggies in a large resealable plastic bag and shake it up. Add half of cannachurri marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours.
Thread beef onto skewers, and thread veggies onto separate skewers. This ensures even doneness for all foods.
Light grill and allow to preheat for 5 minutes. Oil the grate, and then grill skewers until beef is well seared on all sides, about 3 minutes per side (internal temperature of beef needs to reach between 125-130°F on an instant read thermometer).
Transfer skewers to platter and let rest for 5 minutes. Serve immediately with remaining cannachurri sauce.
from
http://hightimes.com/edibles/psychedelicatessen-cannachurri-steak-kebabs/
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