Andreas Viestad's Vodka Marinated Sirloin

Name: Andreas Viestad's Vodka Marinated Sirloin
Prep time: 72 h
Cook time: 1 h 15 min
Total time: 73 h 15 min
Yield: 8 serving(s)
Ingredients: 4 lbs boneless sirloin tip roast; 1 tablespoon coarse sea salt; 2 tablespoons crushed black peppercorns; 3 tablespoons parsley, finely chopped; 2 tablespoons fresh thyme, finely chopped; 1 teaspoon fresh thyme, finely chopped; 3 garlic cloves, crushed; 1/3 cup grain vodka (I used aquavit); 1/4 cup olive oil; 2 tablespoons vegetable oil; 4 tablespoons unsalted butter

Submitted by EdsGirlAngie

"This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even more interesting flavor. If you use a smaller roast, be sure to adjust the oven time accordingly; sirloin roast can go from perfect to too dry very quickly."

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photo by diner524

Ready In:: 73hrs 15mins
Ingredients:: 11
Serves:: 8

ingredients

4 lbs boneless sirloin tip roast
1 tablespoon coarse sea salt
2 tablespoons crushed black peppercorns
3 tablespoons parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
1 teaspoon fresh thyme, finely chopped
3 garlic cloves, crushed
¹⁄₃ cup grain vodka (I used aquavit)
¹⁄₄ cup olive oil
2 tablespoons vegetable oil
4 tablespoons unsalted butter

directions

Rub the roast with the salt and pepper and place in a plastic zipper bag. Add the parsley, 2 tablespoons of the thyme, and the garlic, then pour in the vodka and olive oil. Seal the bag and refrigerate for 2 to 3 days, turning the bag twice a day.
Before cooking, let the meat stand at room temperature for 1 or 2 hours.
Preheat the oven to 425 degrees F.
Remove the meat from the bag and reserve the marinade. Heat the vegetable oil in a large nonstick skillet over high heat and sear the roast on all sides, about 4 to 6 minutes.
Transfer the meat to a roasting pan and roast in the middle of the oven, turning once, for 1 to 1-1/4 hours or until a meat thermometer registers 130 degrees F; and before the roast is done, pour the reserved marinade over it (you can do it when you turn the roast over, as I did -- ).
When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter, season with salt and pepper and the remaining 1 teaspoons thyme. Strain the sauce and discard the herbs.
Carve the roast and arrange on a platter with the sauce on the side.

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Reviews

I made this for a ZWT3 dinner last night. It was excellent, the meat was so tender and flavorful. I used a ribeye steak and grilled it rather cooking it in oven. Thanks for great recipe.

diner524
I made this substituting a little gin and little beer and it was awesome.

818386
Used this to marinade T-bones and sirloins, and then broiled them. Very tender meat. I did leave out the rosemary - personal preference. Great recipe!

JPerez
Wow!! Loved the flavor used an infero vodka and a cheap roast, cooked 45 min as Rita L did and it turned out perfectly tender and tasty,thanks Linda.

lin18760
I used rib eyes and also used half vanilla flavored and half regular vodka. These steaks were great. Next time I'll leave out the rosemary, but leave the remaining ingredients as written. Thanks for sharing.

iris5555