• 2/3 cup cannabis olive oil
  • 8 baby yukon gold potatoes, quartered lengthwise
  • 12 baby carrots
  • 3 tbsp extra-virgin olive oil
  • 1 tsp Kosher salt
  • 3 cups beef stock
  • 1 1/2 lbs Hanger Steak, cut into four pieces
  • 1/4 tsp pepper
  • 1 large shallot, sliced
  • 2 cloves garlic, chopped
  • 1/2 cup dark beer
  • 1 tbsp dijon mustard
  • 1 tbsp low-sodium soy sauce
  • 1 sprig fresh thyme


Preheat oven to 425 degrees Fahrenheit. In a medium roasting pan, toss potatoes and carrots with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast in oven, stirring once or twice, until golden and tender, about 20 minutes. Meanwhile, in a medium saucepan over high heat, bring stock to a medium boil and cook until reduced to 1 1/2 cups, about 15 minutes. Set aside and cover to keep warm. Meanwhile, in a large skillet over medium-high heat, heat 1 1/2 tablespoons olive oil. Season steak with remaining salt and pepper. Cook, turning once, to desired temperature — 6 minutes for rare, 7 minutes for medium-rare, 8 minutes for medium. Transfer to a plate and keep warm. Reserve skillet with drippings.


Reduce heat to medium and add cannabis olive oil. Cook shallot and garlic until soft, about 1 minute. Stir in reserved stock, beer, mustard, soy sauce, and thyme. Transfer potatoes and carrots to skillet. Bring to a simmer and let cook until potatoes are tender and sauce is slightly thickened, about 5 minutes. Meanwhile, slice steak against the grain. Serve with potatoes and carrots. Spoon skillet sauce over top.

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