Grilled Sirloin with Roasted Hay Oil

Grilled Sirloin with Roasted Hay Oil
Grilled Sirloin with Roasted Hay Oil
Recipe courtesy of Chef Mark Bodenstein of Nicholson’s (part of the Tavern Restaurant Group) in Cincinnati, Ohio.
  • Hay Oil
  • 6 ounces hay
  • 2 cups vegetable oil
  • Vanilla Pepper
  • ¼ cup ground, dried vanilla pods
  • ¼ cup freshly ground black pepper
  • Crème Fresh
  • 16 ounces crème fresh
  • 1 tablespoon bee pollen
  • Grilled Sirloin
  • 4 (8-ounce) sirloin steaks
  • Salt and freshly ground black pepper, to taste

“The hay oil tastes just as if you were chewing on it in a barn, with very earthy, woody flavors that take on the characteristics of the barn it comes from. I think of what eats hay, and work from there to come up with ideas for pairings.” Chef Mark Bodenstein, Nicholson’s, Cincinnati

Yield: 4 servings   

Hay Oil

  1. Roast hay in 300 degrees Fahrenheit oven until fragrant.
  2. Add roasted hay and oil to a blender; process until smooth.
  3. Cover for 24 hours, store in a warm place; strain.  

Vanilla Pepper / Crème Fresh

  1. Add both ingredients to a food processor; process until smooth. Cover, refrigerate.

Grilled Sirloin

  1. Grill steaks over medium-high heat until seared, about 2 minutes per side.
  2. Finish over indirect heat until preferred doneness.
  3. To serve, drizzle about a tablespoon of the hay oil over steaks.
  4. Top each with a dollop of crème fresh and 1 or 2 pinches vanilla pepper.
  5. Serve with pickled or seasonal vegetables. 



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