Andreas Viestad's Vodka Marinated Sirloin

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.

• Ready In: 73 hrs 15 mins
• Serves: 8

Ingredients

• 4  lbs boneless sirloin tip roast
• 1  tablespoon coarse sea salt
• 2  tablespoons  crushed black peppercorns
• 3  tablespoons parsley, finely chopped
• 2  tablespoons fresh thyme, finely chopped
• 1  teaspoon fresh thyme, finely chopped
• 3  garlic cloves, crushed
• 1⁄3 cup  grain vodka (I used aquavit)
• 1⁄4 cup olive oil
• 2  tablespoons  vegetable oil
• 4  tablespoons unsalted butter

Directions

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. Before cooking, let the meat stand at room temperature for 1 or 2 hours.
3. Preheat the oven to 425 degrees F.
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. 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. 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. 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. Carve the roast and arrange on a platter with the sauce on the side.