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  • Vodka-Marinated Sirloin
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    It was a very good friend of mine who introduced me to this dish. The first time I tasted it - I just could not stop eating. You will be surprised by how much flavor the vodka will give away to the steak.
    By Andreas Viestad

    Vodka-Marinated Sirloin

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    Servings: 8

    PREPARATION:

    • 1

      Rub the roast with the salt and pepper. Place it in a resealable plastic bag. Add the parsley, 2 tablespoons of thyme, and the garlic and pour in the vodka and olive oil. Seal the bag and place it in a bowl in the refrigerator for 2 to 3 days, turning the bag twice a day so the meat marinates evenly.

    • 2

      Let the meat stand at room temperature for 1 to 2 hours before cooking.

    • 3

      Preheat the oven to 425°F.

    • 4

      Take the meat out of the plastic bag; reserve the marinade. Heat a large nonstick skillet over high heat. Add the vegetable oil and heat until hot. Sear the roast on all sides, about 4 to 6 minutes.

    • 5

      Transfer the meat to a baking pan. Insert a meat thermometer into the thickest part of the roast. Roast in the middle of the oven, turning once, for about 1½ hours, until the thermometer (or an instant-read thermometer) registers 130°F for medium-rare; before the roast is done, pour the reserved marinade over it. Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. Set the baking dish aside.

    • 6

      Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter. Season it with salt, pepper and the remaining thyme. Strain the sauce and discard the herbs. Carve the meat and arrange on a platter with the sauce on the side.

    • 7

      If you are not drinking vodka with this fantastic dish – then drink red wine (if serving this as a main course). You want a fruitful wine with this – something that will add an extra dimension to an otherwise wonderful steak.

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  • Servings: 8

    PREPARATION:

    • 1

      Rub the roast with the salt and pepper. Place it in a resealable plastic bag. Add the parsley, 2 tablespoons of thyme, and the garlic and pour in the vodka and olive oil. Seal the bag and place it in a bowl in the refrigerator for 2 to 3 days, turning the bag twice a day so the meat marinates evenly.

    • 2

      Let the meat stand at room temperature for 1 to 2 hours before cooking.

    • 3

      Preheat the oven to 425°F.

    • 4

      Take the meat out of the plastic bag; reserve the marinade. Heat a large nonstick skillet over high heat. Add the vegetable oil and heat until hot. Sear the roast on all sides, about 4 to 6 minutes.

    • 5

      Transfer the meat to a baking pan. Insert a meat thermometer into the thickest part of the roast. Roast in the middle of the oven, turning once, for about 1½ hours, until the thermometer (or an instant-read thermometer) registers 130°F for medium-rare; before the roast is done, pour the reserved marinade over it. Transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes. Set the baking dish aside.

    • 6

      Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter. Season it with salt, pepper and the remaining thyme. Strain the sauce and discard the herbs. Carve the meat and arrange on a platter with the sauce on the side.

    • 7

      If you are not drinking vodka with this fantastic dish – then drink red wine (if serving this as a main course). You want a fruitful wine with this – something that will add an extra dimension to an otherwise wonderful steak.

    Print Friendly
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