Grilled Sirloin with Roasted Hay Oil

Grilled Sirloin with Roasted Hay Oil
Grilled Sirloin with Roasted Hay Oil Image Used with Permission
  • 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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