Andreas Viestad S Vodka Marinated Sirloin Recipe

Ingredients for Andreas Viestad S Vodka Marinated Sirloin

• Boneless Sirloin Tip Roast
• Coarse Sea Salt
• Black Peppercorns
• 1/4 cup chopped fresh parsley
• Fresh Thyme
• Garlic Cloves
• 1/2 cup vodka (or aquavit)
• 2 tbsp olive oil
• 1 tbsp vegetable oil
• Unsalted Butter

How to Make Andreas Viestad S Vodka Marinated Sirloin

1. Pat a 2-3 lb sirloin roast dry with paper towels. Season generously with 2 tsp salt and 1 tsp black pepper.
2. Place the seasoned roast in a large resealable plastic bag.
3. Add 1/4 cup chopped fresh parsley, 2 tbsp fresh thyme leaves, and 4 cloves minced garlic to the bag.
4. Pour in 1/2 cup vodka (or aquavit) and 2 tbsp olive oil.
5. Seal the bag, pressing out excess air. Refrigerate for 2-3 days, turning the bag twice daily.
6. Two hours before cooking, remove the roast from the refrigerator and let it come to room temperature.
7. Preheat oven to 425°F (220°C).
8. Remove the roast from the bag, reserving the marinade. Heat 1 tbsp vegetable oil in a large oven-safe skillet over high heat.
9. Sear the roast on all sides until nicely browned, about 4-6 minutes total.
10. Transfer the skillet (with the roast) to the preheated oven.
11. Roast for 1 to 1 ¼ hours, or until a meat thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare. Turn the roast halfway through.
12. During the last 15 minutes of cooking, pour the reserved marinade over the roast.
13. Once cooked, transfer the roast to a cutting board and let it rest, uncovered, for at least 20 minutes before carving.
14. While the roast rests, strain the pan juices from the skillet into a saucepan. Discard solids.
15. Heat the pan juices gently over medium heat. Stir in 2 tbsp butter, season with salt and pepper to taste, and add the remaining 1 tsp thyme.
16. Strain the sauce again to remove any remaining herbs. Serve the carved sirloin with the sauce.