Steak & Eggs

Some mornings call for a rich indulgence of eggs, sizzling steaks with zesty CBD Chimmichurri for an extra kick that is double delicious.


4 Servings per Recipe
200mg Total CBD per Recipe
50mg CBD per Serving

12g Finely Diced Shallots
8g Finely Diced Fresno Chili
4g Minced Garlic
60g Red Wine Vinegar
1.5g Salt
4g Chopped Cilantro
2g Chopped Parsley
2g Oregano
70 Extra Virgin Olive Oil
5.7g Spectrum CBD Oil

Place all ingredients into a bowl and mix until well combined. Place in refrigerator and let marinate for at least 24 hours before use. This will last for 4 days in refrigerator or up to a month in the freezer.


1lb Marble Potatoes
3 Sprigs Thyme
1 Teaspoon Black Peppercorns
2 Tablespoons Salt
1 Bay Leaf
3 Liters Water
2 Tablespoons Canola Oil

Place all ingredients in a pot and put on the stove. Bring to a boil and reduce to a simmer. Once fork tender, strain off liquid. Chill potatoes in the refrigerator. Once chilled, cut in half. Turn broiler on high. Toss potatoes in canola oil and place on a sheet tray lined with aluminum foil. Broil for 5-10 minutes to desired doneness.


1 Recipe Chimichurri (See Above)
4 Six Ounce Portions of Skirt Steak
4 Ounces Canola Oil
3 Tablespoons Salt
1 Tablespoon Black Pepper
8 Each Eggs
1 Pound Roasted Potatoes (See Above)
1.5g Maldon Salt

In a large sauté pan heat oil until hot but not smoking. Season both sides of the steak evenly with salt and pepper. Cook the steak on one side for 5 minutes. Flip and finish in the oven at 350 degrees for 5 minutes. Remove from the oven and let rest in a warm place off the heat covered for 5 minutes. In a non-stick pan heat canola oil and cook eggs to sunny side up. Divide the roasted potatoes amongst four plates. Slice the steaks and arrange on top. Sauce the plates with the chimichurri. Finish with 2 sunny side up eggs per plate and maldon salt.

Chef Joey

Introducing CBD Kitchen, brought to you by Celebrity Chef Joey Elenterio. He is here to teach you how to cook mouth wateringly delicious recipes using Spectrum CBD as the featured ingredient. Eat well and ‘Feel Better’.

Joey Elenterio’s culinary career has been fast and full of promotions. At the young age of 25, Elenterio was awarded One Michelin Star for his work at Chez TJ in Mountain View. This coveted award made him the youngest Chef in California and the youngest American-born chef to ever hold one. Elenterio’s preceding career was full of mentors. He credits Aram Mardigian with seeing his potential while at Wolfgang Puck’s Spago restaurant in 2004. He then worked for Rolland Passot as Executive Chef of Tanglewood before Chez TJ as Sous Chef under Scott Nishiyama in 2009, becoming Executive Chef in 2011. Later, he was included in Zagat’s 30 Under 30 Award. In 2012, Elenterio was featured in the SF Chronicle as a Rising Star Chef – an award given to five chefs that show extreme promise. Fulfilling this prophecy, Elenterio became Executive Chef of Tyler Florence’s Wayfare Tavern where he garnered a 3 star review from the Chronicle and a place on the top 100 restaurants in SF list. Not one to pass up an opportunity to be a partner in a jazz bar, Elenterio departed to open Mr. Tipple’s in 2015. Wanting to help create more, he joined Pali Hotels in 2017 to open 2 properties and over see their culinary arm, which included 3 already opened restaurants. Currently, he is using his many talents in French Fries and Caviar: a culinary driven consulting and collaboration firm he began last year. He is always learning and improving; benefits he finds abundant with the dynamic nature of the new clients and projects for FF&C. Elenterio can never know enough about the culinary world and will not be slowing down.