(Courtesy of Bruce Wolf)

Sizzling dinner idea: Skirt steak with chimichurri sauce (recipe)

When cooked right, skirt steak is a great cut of meat. It is tender, has lots of flavor, and it holds a marinade beautifully.

This herbaceous, tangy chimichurri sauce is a perfect complement to the earthy potatoes and mushrooms. Save a little, you will want to eat it again after the weed kicks in!

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Skirt steak with chimichurri sauce

Serves 6-8

1 bunch flatleaf parsley, washed, stems removed

10 cloves garlic

8 tablespoons extra-virgin olive oil

4 tablespoons canna-olive oil

¼ cup red wine vinegar

1 tablespoon lemon juice

1 tablespoon diced onion

2 teaspoons fresh rosemary

1 teaspoon black pepper

½ teaspoon salt

2 lbs. skirt steak cut into manageable sections

4 medium Yukon Gold potatoes, thinly sliced

1½ cups assorted mushrooms (could include trumpet, brown clamshell, forest, nameko, or maitake)

1 small onion, peeled and thinly sliced

1 tablespoon minced garlic

Sprigs of fresh rosemary

2 tablespoons canna-olive oil

Salt and pepper to taste


Heat oven to 325 degrees.

1. In a blender or food processor combine the parsley, garlic, olive oil, vinegar, lemon juice, onion, rosemary, and salt and pepper. Puree.

2. Place the mixture in a double-lined, zip-lock bag and add the meat. Marinate in the fridge overnight. Allow to come to room temperature before cooking.

3. Place the potatoes, mushrooms, onion, garlic, and rosemary on a baking sheet with sides. Drizzle with the canna-olive oil and sprinkle with salt and pepper. Toss to coat.

4. Bake in the oven, tossing gently a couple of times with a spatula, until the potatoes are tender and golden brown, about 30-40 minutes.

5. Ten minutes before the potatoes are done, heat a cast iron skillet or prepare your grill. Cook the steak about 3-4 minutes per side.

6. Evenly divide the potato-mushroom mixture on dinner plates and keep warm. When the steak is cooked, allow it to rest for 5 minutes. Slice and place the steak on top of the vegetables. Magnificent!

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