Ingredients for Andreas Viestad's Vodka Marinated Sirloin
- 2-3 lb Boneless Sirloin Tip Roast
- 2 tsp Coarse Sea Salt (plus more to taste)
- 1 tsp Black Peppercorns (ground, plus more to taste)
- 1/4 cup chopped fresh Parsley
- 2 tbsp plus 1 tsp Fresh Thyme leaves
- 4 cloves minced Garlic
- 1/2 cup Vodka
- 2 tbsp Olive Oil
- 1 tbsp Vegetable Oil
- 2 tbsp Unsalted Butter
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How to Make Andreas Viestad's Vodka Marinated Sirloin
- Pat a 2-3 lb sirloin roast dry with paper towels. Season generously with 2 tsp salt and 1 tsp black pepper.
- Place the seasoned roast in a large resealable plastic bag.
- Add 1/4 cup chopped fresh parsley, 2 tbsp fresh thyme leaves, and 4 cloves minced garlic to the bag.
- Pour in 1/2 cup vodka (or aquavit) and 2 tbsp olive oil.
- Seal the bag, pressing out excess air. Refrigerate for 2-3 days, turning the bag twice daily.
- Two hours before cooking, remove the roast from the refrigerator and let it come to room temperature.
- Preheat oven to 425°F (220°C).
- Remove the roast from the bag, reserving the marinade. Heat 1 tbsp vegetable oil in a large oven-safe skillet over high heat.
- Sear the roast on all sides until nicely browned, about 4-6 minutes total.
- Transfer the skillet (with the roast) to the preheated oven.
- 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.
- During the last 15 minutes of cooking, pour the reserved marinade over the roast.
- Once cooked, transfer the roast to a cutting board and let it rest, uncovered, for at least 20 minutes before carving.
- While the roast rests, strain the pan juices from the skillet into a saucepan. Discard solids.
- 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.
- Strain the sauce again to remove any remaining herbs. Serve the carved sirloin with the sauce.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
0g
Fat
60g
Carbs
0g
