Peppercorn Steak Frites with Creamy Garlic Dijonnaise

Peppercorn Steak Frites with Creamy Garlic Dijonnaise



Strain Pairing:
Motorbreath (hybrid) – bold, gassy, and savory‑leaning, ideal for beef‑forward dishes with fat, salt, and heat.

Terpene Focus:
Caryophyllene – peppery and warm, amplifies cracked pepper, seared crust, and rich sauces without stealing attention.

Ingredients (2 servings)

Steak

  • 2 ribeye or NY strip steaks (8–10 oz each)
  • Salt, generously applied
  • 1 tbsp cracked black pepper

Infused Oil

  • 0.4 g Motorbreath flower (decarbed)
  • 2 tbsp neutral oil (avocado or grapeseed)

Frites

  • 2 large russet potatoes
  • Vegetable oil for frying
  • Salt

Garlic Dijonnaise

  • 1/2 cup mayo
  • 1 tbsp Dijon mustard
  • 1 small garlic clove, grated
  • Lemon juice, to taste
  • Salt

Optional Finish

  • Chopped parsley
  • Flaky salt

Decarboxylation Instructions

  1. Preheat oven to 240°F (115°C).
  2. Lightly grind 0.4 g Motorbreath.
  3. Spread on parchment‑lined tray.
  4. Bake 35–40 minutes, stir once halfway through.
  5. Cool completely.

Infusion Instructions

  1. Warm 2 tbsp oil over very low heat.
  2. Add decarbed cannabis.
  3. Hold gently for 2 hours, never bubbling.
  4. Strain and reserve.

Full Recipe Steps

  1. Frites: Cut potatoes into thick fries. Rinse, dry thoroughly.
  2. Fry first pass at 325°F (165°C) until tender, not browned. Drain.
  3. Fry second pass at 375°F (190°C) until golden and crisp. Salt immediately.
  4. Sauce: Whisk all dijonnaise ingredients until smooth. Chill.
  5. Pat steaks very dry. Season generously with salt.
  6. Heat cast‑iron pan until screaming hot. Add infused oil.
  7. Sear steaks 2–3 minutes per side for deep crust.
  8. Finish with cracked pepper and rest 5 minutes.
  9. Plate steak with frites and a heavy swipe of garlic dijonnaise.
  10. Finish with flaky salt and parsley if desired.

Crusty steak. Shatter‑crisp fries. Creamy, tangy sauce.
Everything on the plate earns its place.

Approximate Nutrition (per serving)

  • Calories: ~720
  • Protein: 42g
  • Fat: 48g
  • Carbs: 38g


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