For the bread pudding: Cooking spray, for greasing the pan
1 tablespoon unsalted butter
1 teaspoon vegetable oil
1 stalk celery, chopped
2 tablespoons chopped celery leaves
1 white onion, diced
4 ounces cremini mushrooms
3 tablespoons diced water chestnuts
2 teaspoons garlic-and-herb seasoning blend
1⁄2 teaspoon packed brown sugar
2 teaspoons salt (kosher or sea)
1 teaspoon freshly ground black pepper
3 tablespoons cannabutter 1⁄2 cup buttermilk
1 cup low-sodium chicken stock
6 ounces plain bread stuffing cubes
For the sirloin: 4 (5-ounce) sirloin steaks, at room temperature
4 tablespoons olive oil
Kosher salt and coarsely ground fresh black pepper
Aged balsamic vinegar, for drizzling Sea salt, for sprinkling
Chopped cilantro, for garnish Chopped green onion tops, for garnish Make the bread pudding:
Preheat the oven to 340°F.
Spray a standard-size muffin pan with cooking spray and set it aside.
In a large saucepan, melt the butter with the vegetable oil over medium heat. Add celery, celery leaves, and onion and cook until translucent, 2 to 3 minutes.
Add the mushrooms and cook until the liquid has evaporated, about minutes more.
Stir in the water chestnuts, spice blend, brown sugar, salt, and pepper.
Slowly add the cannabutter, buttermilk, and stock, mixing thoroughly.
Put the stuffing in a large bowl and pour the vegetable mixture over it. Thoroughly combine the stuffing and vegetables.
Distribute the stuffing evenly among the cups of the prepared muffin pan (it should make 10 muffins).
Bake the bread puddings until they are golden brown, 25 to 28 minutes, rotating the pan once halfway through baking.
Remove the pan from the oven, tent it with aluminum foil to keep the bread puddings warm while you prepare the steaks, and increase the heat to 400°F.
Make the sirloin:
Dry the steaks with paper towels. Rub each steak with 1 tablespoon of olive oil and season liberally with salt and pepper. Put a wire rack on a baking sheet and set it aside.
Heat a large cast-iron skillet over medium/high heat. Cook the steaks 2 at a time to avoid overcrowding, for 3 minutes on one side. Turn the steaks and cook for 3 minutes on the other side.
Put the steaks on the wire rack on the prepared baking sheet.Cook the steaks to the desired degree of doneness: 3 to 5 minutes for medium-rare, 5 to 7 for medium, 8 to 9 for medium well. If the pan is not large enough to comfortably hold the steaks, prepare in batches.
Transfer the steaks to a cutting board and let them rest, tented with aluminum foil, for 5 minutes.
Drizzle the steaks with balsamic vinegar, sprinkle with sea salt, and top with the cilantro and green onion. Serve them alongside the bread pudding.