Recipe: Vodka-Marinated Steak

VODKA-MARINATED STEAK

FOR THE MARINADE:
1 tablespoon sea salt or 1/2 teaspoon table salt
2 tablespoons black peppercorns, crushed
3 tablespoons finely chopped parsley
2 tablespoons finely chopped thyme
3 cloves garlic, crushed
1/3 cup vodka
1/4 cup olive oil
A slice of beef cut from the top of the rump, about an inch thick, weighing approximately 1 pound, 8 ounces
2 tablespoons vegetable oil (for frying)
FOR THE SAUCE:
3/4 cup plus 1 tablespoon beef stock, approximately
1 tablespoon butter

Combine the marinade ingredients and put into a freezer bag with the rump slice. Smear the contents around to get the beef evenly coated in the salt, pepper and herbs. Leave for 2 or 3 days in the fridge. This makes a big difference, but if you can't find the time, then leave the steak to marinate for a good 3 hours at room temperature.

WHEN READY TO COOK:
Bring the beef in its marinade to room temperature. Take the steak out of the marinade, but reserve the marinade.

Heat the vegetable oil in a large skillet, and sear the beef on both sides over a high flame until it colors. Turn the heat down to low and cover the pan with aluminum foil as a lid. Cook for approximately 3 1/2 minutes on each side (or longer if you don't like your beef rare) and then wrap it in foil to rest while you make the sauce. I like the meat to rest, wrapped, for a good 15 minutes.

TO MAKE THE SAUCE:
Strain the marinade into a measuring cup and then make the liquid contents up to 2/3 cup with beef stock. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter.

TO SERVE:
Carve the meat into thin diagonal slices, arrange on a plate and pour over the sauce.

Servings: 6
From: Feast: Food To Celebrate Life by Nigella Lawson
Adapted from source: Kitchen of Light by Andreas Viestad