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    You are in: Home / Recipes / Andreas Viestad's Vodka Marinated Sirloin Recipe
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    Andreas Viestad's Vodka Marinated Sirloin

    Andreas Viestad's Vodka Marinated Sirloin. Photo by diner524

    1/11 Photos of Andreas Viestad's Vodka Marinated Sirloin

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    Total Time:

    Prep Time:

    Cook Time:

    73 hrs 15 mins

    72 hrs

    1 hr 15 mins

    EdsGirlAngie's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Before cooking, let the meat stand at room temperature for 1 or 2 hours.
    3. 3
      Preheat the oven to 425 degrees F.
    4. 4
      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.
    5. 5
      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 -- ).
    6. 6
      When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
    7. 7
      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.
    8. 8
      Carve the roast and arrange on a platter with the sauce on the side.

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    Ratings & Reviews:

    • on June 22, 2007

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2008

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2006

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Andreas Viestad's Vodka Marinated Sirloin

    Serving Size: 1 (261 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 537.1
     
    Calories from Fat 318
    59%
    Total Fat 35.3 g
    54%
    Saturated Fat 12.1 g
    60%
    Cholesterol 162.8 mg
    54%
    Sodium 992.1 mg
    41%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.0 g
    0%
    Protein 47.0 g
    94%

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