Vodka-marinated Steak

Hmmm... Why did I have a feeling this would be so good? *grin* Many people tell me they hate vodka, I tell them they haven't tasted real vodka. Forget Smirnoff or Absolut. An evening of vodka-tasting between a few friends and a few bottles of Russian, Ukranian and Polish vodka unanimously concluded that the Russian vodka was the best. So get the original stuff. This is supposedly a Scandinavian recipe. I'd never made this before, ok, i think this is a confession post, I'd never made 99% of the recipes before. My experiments* turned out rather well I'd say. But back to the vodka-marinated steak, maybe it was the vodka, maybe it was Nigella Lawson, I just knew it'll taste good. *double grin*

Vodka-marinated steak
from Feast by Nigella Lawson

700 g approx. piece of rump steak (I used filet steak)
1/2 teaspoon table salt
2 tablespoons black peppercorns, crushed
3 tablespoons finely chopped parsley
2 tablespoons finely chopped thyme
3 cloves garlic, crushed
80 ml vodka
60 ml olive oil

Combine all of the marinade ingredients and put into a freezer bag with the meat. Smear the contents around to get the beef evenly coated in the salt, pepper and herbs. Leave for two or three days in the fridge. If you can't find the time, the leave the steak to marinate for a good 3 hours at room temperature.

Bring the beef in its marinade to room temperature. Take the steak out of the marinade, but reserve the marinade itself. Heat some vegetable oil in a large frying pan, and sear the beef on all sides over a high flame until it colours. (If you like your beef rare like me, take it out of the pan at this point. But if you like your meat well-cooked, cover the pan and turn down the heat to low and cook longer.)

Wrap the meat in foil to rest for a good 15 minutes while making the sauce.

Strain the marinade into a measuring jug and then make the liquid contents up to 150 ml with beef stock. Pour into the frying pan to deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in a pat of butter.

Carve the meat into thin diagonal slices, arrange on a plate, then pour over the sauce.


*Afterthought: I am in research. :P