- 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
- Roast hay in 300 degrees Fahrenheit oven until fragrant.
- Add roasted hay and oil to a blender; process until smooth.
- Cover for 24 hours, store in a warm place; strain.
Vanilla Pepper / Crème Fresh
- Add both ingredients to a food processor; process until smooth. Cover, refrigerate.
- Grill steaks over medium-high heat until seared, about 2 minutes per side.
- Finish over indirect heat until preferred doneness.
- To serve, drizzle about a tablespoon of the hay oil over steaks.
- Top each with a dollop of crème fresh and 1 or 2 pinches vanilla pepper.
- Serve with pickled or seasonal vegetables.