When we bought Hay, we got quite a bit of it…so we’ve been having fun using its grassy essence to infuse a little complexity into our dishes (and there are plenty more to come). For this particular use, we figured we’d embrace the food cycle…so we turned our hay into a gravy, and we drizzled it over a pan seared grass fed steak! The flavours and textures worked gloriously together, and we definitely plan to make this again in the future!
We served our steak with Rösti and Roasted Asparagus. However, given the gravy component, this would also pair very well with Mashed Potatoes (Sneaky or regular).
Time: 60-70 Minutes (most of which is for your gravy)
Ingredients:
- For your Gravy:
- Cashew Milk
- Water
- Organic Hay
- Black Pepper
- Salt
- Goose Fat/Duck Fat/Butter
- 2 Tablespoons of Corn Starch
- NY Strip Steak
- Salt
Method:
- Remove your steak from the fridge, and set it on the counter for about a half hour to get closer to room temperature.
- As your steak sits, put a handful of hay into a saucepan, and add in some cashew milk and water. Allow to simmer for about 45 minutes.
- After about a half hour of steak sitting, sprinkle some salt on the top and bottom, and allow to sit for another half hour.
- Turn your attention to your Gravy:
- When your hay stock is ready, strain it to remove all bits of hay, and set aside in a measuring cup.
- Add some goose fat, duck fat, or butter in your now empty saucepan, and heat to render. When it’s liquified, remove any goose or duck skin you have in the pan (which should be crispy at this point).
- Remove from the heat, and pour in your hay stock. Whisk to combine.
- Sprinkle in some black pepper and salt.
- Combine your corn starch with an equal amount of water, and stir to dissolve. Then, pour into your saucepan, and turn the heat back on. Allow to thicken, and add more salt and/or pepper as necessary.
- Focus back on your steak:
- Heat some butter in a large heavy bottomed (we highly suggest cast iron) pan.
- Add your steak in, and sear for 3-4 minutes.
- When it’s browned, flip, and sear the next side for the same amount of time.
- When your meat reaches an internal cooked temperature of 135 degrees F (for medium rare…140-150 for medium), your meat is good to go.
- Remove from the pan, and place on a cutting board. Allow to sit for a few minutes.
- Slice your steak.
- Plate, drizzle your gravy over your steak slices, devour, and enjoy!
