Infused Chimichurri Wagyu Flat Iron Tacos

 

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Infused Chimichurri Wagyu Flat Iron Tacos

Umami-rich Wagyu paired with a vibrant, sativa-infused herb sauce

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THC: 18mg per serving  |  CBD: 0mg per serving

Prep: 30 mins  |  Cook: 10 mins  |  Serves: 4

Onset: 30-60 minutes  |  Duration: 4-5 hours

DECARBOXYLATION

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Temperature: 245°F / 118°C

Time: 35 minutes  |  Cannabis: 4g

1. Spread flower on a silicon mat. 2. Decarb at 245°F for 35 minutes. 3. Look for a dry, toasted brown color and a pungent aroma.

INFUSION

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Method: infused olive oil  |  Base: Extra virgin olive oil (1 cup)

Temperature: 160°F  |  Time: 2.5 hours

Yield: 0.9 cups infused oil

Storage: Dark glass bottle in a cool, dark place

1. Mix decarbed flower and oil in a glass jar. 2. Place in a water bath at 160°F. 3. Keep for 2.5 hours. 4. Strain through ultra-fine mesh.

INGREDIENTS

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  • infused olive oil — 3 tablespoons (for chimichurri)  [18% DV · Monounsaturated Fats]

  • Wagyu flat iron steak — 1.5 lbs (thinly sliced)  [60% DV · Protein, Iron]

  • fresh cilantro — 1 cup (finely chopped)  [4% DV · Vitamin K]

  • fresh flat-leaf parsley — 1 cup (finely chopped)  [20% DV · Vitamin A]

  • red wine vinegar — 2 tablespoons (acid balance)

  • blue corn tortillas — 12 small (warmed)  [15% DV · Fiber]

  • pickled red onions — 1/2 cup (for garnish)  [2% DV · Probiotics]

STEP-BY-STEP INSTRUCTIONS

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  1. In a bowl, combine parsley, cilantro, minced garlic, and red wine vinegar.

     💡 Flow tip: Chop herbs by hand for a rustic texture rather than using a processor.

  2. Whisk in the infused olive oil slowly until the chimichurri emulsifies slightly.

     💡 Flow tip: Add a pinch of red chili flakes to enhance the peppery Caryophyllene notes.

  3. Season Wagyu with sea salt and flash-sear on a cast iron skillet over high heat.

     💡 Flow tip: Wagyu fat melts fast; 1 minute per side is usually enough for medium-rare.

  4. Rest the meat for 5 minutes before slicing against the grain into thin strips.

     💡 Flow tip: Resting ensures the juices redistribute for maximum tenderness.

  5. Assemble tacos with meat, a generous drizzle of infused chimichurri, and pickled onions.

     💡 Flow tip: Serve with a lime wedge to brighten the overall flavor profile.

TERPENE PAIRING

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Primary Terpene: Caryophyllene

Flavor Profile: peppery, spicy, woody, funky

Aroma: black pepper, clove, cinnamon

Why It Works: Caryophyllene acts as a cannabinoid itself and pairs naturally with the savory depth of seared beef and spicy herbs.

Food Synergy: Steak seasoning and fresh cilantro

Complementary Terpenes: Pinene (pine-scented herbal notes), Humulene (earthy bitterness)

STRAIN SUGGESTIONS

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  1. Sour Diesel (SATIVA)

     THC: 22-26%  |  CBD: 0%

     Terpenes: Caryophyllene, Myrcene, Limonene

     Flavors: gas, diesel, pungent, citrus

     Effects: talkative, energized, euphoric

     Its savory, fuel-like funk enhances the richness of the Wagyu steak.

  2. Green Crack (SATIVA)

     THC: 20-24%  |  CBD: 0-1%

     Terpenes: Myrcene, Pinene

     Flavors: tangy, mango, citrus

     Effects: energetic, cerebral, focused

     Provides a sharp, clean high that keeps lunch light and productive.

NUTRITION FACTS (per serving)

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  Calories: 520

  Total Fat: 34g (44% DV)

    Saturated Fat: 12g (60% DV)

    Trans Fat: 0.5g

  Cholesterol: 95mg (32% DV)

  Sodium: 450mg (20% DV)

  Total Carbohydrate: 22g (8% DV)

    Dietary Fiber: 3g (11% DV)

    Total Sugars: 2g

      Incl. Added Sugars: 0g (0% DV)

  Protein: 32g (64% DV)

  Vitamin D: 0mcg (0% DV)

  Calcium: 45mg (4% DV)

  Iron: 4.5mg (25% DV)

  Potassium: 480mg (10% DV)

DOSAGE

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THC per serving: 18mg

CBD per serving: 0mg

Onset: 30-60 minutes  |  Effect Duration: 4-5 hours

⚠️  Start with one serving. Wait 90 minutes before consuming more.

Effects vary by individual tolerance, metabolism, and consumption method.

For adults 21+ only. Consume responsibly and in accordance with local laws.