This weed steak burrito hits from five different infusion points — cannabis butter basted on the steak, infused MCT oil in the veggie pan, decarbed flower mixed into the homemade sour cream, and the option to add infused salsa on the side. The steak gets a Montreal seasoning crust, the fajita-style vegetables are sautéed in the steak’s own pan drippings, and everything gets packed into a flour tortilla with black beans, avocado, crushed chips for crunch, and enough heat from habanero salsa to keep things interesting. This is a full dinner, not a snack.
Ingredients for the Weed Steak Burrito
Steak and Infusion
- 2 steaks (your choice of cut — sirloin works well)
- Montreal steak seasoning
- Olive oil (for the pan)
- Cannabis butter (2–3 tablespoons, for basting)
- Infused MCT oil (a drizzle into the veggie pan)
- Garlic cloves (2–3, smashed — skin on is fine)
Fajita Vegetables
- Mushrooms, sliced
- Red onion, sliced
- Red bell pepper, sliced
Burrito Fillings
- Black beans (canned, heated)
- Avocado (sliced, with lime to prevent browning)
- Sour cream — mix in ¼ teaspoon decarbed cannabis
- Tortilla chips (crushed, for texture inside the burrito)
- Homemade or store-bought salsa (habanero-based recommended)
- Flour tortillas (large burrito size)
- Cheese (optional — goes great if you have it)
5 Infusion Points in This Weed Steak Burrito
What makes this infused steak burrito recipe unique is the layered approach to infusion. Instead of relying on one single infused ingredient, the cannabis dose is distributed across multiple components:
- 1. Cannabis butter baste: After flipping the steaks, add cannabis butter to the hot pan and baste the steaks as it melts. The high fat content carries cannabinoids directly into the meat. Use frozen cannabis butter — easier to slice controlled amounts from a solid block.
- 2. Infused MCT oil in the veggie pan: After removing the steaks, add a small drizzle of infused MCT oil to the fajita vegetables. The oil coats the mushrooms, onion, and pepper slices and infuses throughout the steak burrito with infused butter and oil combination.
- 3. Decarbed flower in sour cream: Mix ¼ teaspoon of finely ground decarbed cannabis into the sour cream before adding to the burrito. This is the most direct method in the cannabis steak fajita burrito — the fat in sour cream helps with cannabinoid absorption.
- 4. Infused salsa (optional): If you have infused salsa on hand, use it as the topping. The heat from habanero salsa masks any cannabis flavor completely.
- 5. Infused black beans (optional): Stir a small amount of infused oil into the black beans while heating. This adds another infusion layer without changing the flavor of the homemade steak burrito with beans.
How to Make the Weed Steak Burrito
Step 1: Cook the Steaks
Pat the steaks dry with paper towels — removing surface moisture helps the seasoning stick and the crust form properly. Season both sides with Montreal steak seasoning. Heat a non-stick or cast iron pan over high heat, add a small amount of olive oil, then drop the steaks in. Season the top side again after placing. Once the bottom is crusted, flip and add smashed garlic cloves alongside. Then add cannabis butter to the pan and baste the steaks by spooning the melting butter over them continuously for 1–2 minutes. Remove at medium-rare and let rest.
Step 2: Sauté the Vegetables
In the same pan (with the steak drippings still in it), add the mushrooms, red onion, and red bell pepper. This is where the cannabis steak fajita burrito gets its fajita character — the pan drippings season the vegetables without any additional oil needed. Add a drizzle of infused MCT oil partway through cooking. Cook until the vegetables are softened and starting to caramelize. Find and remove the garlic cloves before plating. Slice the rested steak into strips and add them back into the pan with the vegetables to meld everything together briefly.
Step 3: Prep the Fillings and Assemble
Mix the decarbed cannabis into the sour cream. Slice the avocado and squeeze lime juice over it. Warm the black beans. Lay the flour tortilla flat, and layer the fillings: steak and vegetables, black beans, avocado, sour cream with decarb, crushed tortilla chips, and salsa. This homemade steak burrito with beans builds from the bottom up — start with the steak, layer lighter ingredients on top so the roll closes cleanly.
Step 4: Roll and Serve
To roll: find the side with the most filling, fold that edge over tightly, then fold in the sides, then roll forward pulling the filling back as you go. The weed steak burrito should be tight enough to hold its shape when cut in half. Serve with extra salsa and chips on the side.
Frequently Asked Questions
How potent is this weed steak burrito?
Potency depends entirely on how strong each infused ingredient is. Using moderate amounts of cannabis butter (~2 tablespoons), a small drizzle of infused MCT oil, and ¼ teaspoon of decarbed flower in the sour cream adds up to a significant edible dose — probably 20–40mg THC or more depending on your infusions’ strength. Start with less if you are unsure. This infused steak burrito recipe is designed to hit over 60–90 minutes, not immediately.
Can I use a different steak seasoning?
Yes. Carne asada seasoning turns this into a carne asada burrito — the flavor profile shifts to more citrus and cumin. Any bold steak seasoning works. Montreal steak seasoning (garlic, pepper, coriander, dill) is used here because it pairs well with the cannabis butter and the habanero salsa.
What if I don’t have infused MCT oil or cannabis butter?
Use what you have. The weed steak burrito works with any combination of infused fat — infused coconut oil, infused olive oil, or regular cannabutter all substitute for MCT oil in the vegetable pan. If you only have one infused ingredient, put it in the sour cream (the decarb method) or baste the steak — those two points have the most direct infusion impact.
References
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