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VODKA MARINATED STEAK

VODKA MARINATED STEAK

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Serves: 6

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  • Gluten Free
  • Nigella Recipe

This is one of my favourite special suppers, and it's a fantastic way of making the treat of a steak go a lot further.

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Ingredients

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for the meat

  • 700 grams beef rump (2.5cm / 1 inch thick cut from top of rump)

for the marinade

  • 1 tablespoon Maldon salt (or ½ teaspoon table salt)
  • 2 tablespoons black peppercorns (crushed)
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped thyme
  • 3 cloves garlic (crushed)
  • 80 ml vodka
  • 60 ml olive oil

to cook

  • 2 tablespoons vegetable oil (for frying)
  • approx. 100 ml beef stock
  • 15 grams butter
FEAST

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FEAST

Method

  1. Combine all of the marinade ingredients and put into a freezer bag with the rump slice.
  2. 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. This makes a really big difference, but if you can't find the time, then leave the steak to marinate for a good 3 hours at room temperature.
  3. Bring the beef in its marinade to room temperature. Take the steak out of the marinade, but reserve the marinade itself. Heat the vegetable oil in a large frying pan, and sear the beef on both sides over a high flame until it colours. Turn the heat down to low and cover the pan with foil as a lid. Cook for approx. 3½ minutes on each side (or longer if you don't like your beef rare) and then wrap in a layer of foil to rest while you make the sauce. I like the meat to rest, wrapped, for a good 15 minutes.
  4.  Strain the marinade into a measuring jug and then make the liquid contents up to 150ml / two-thirds of a 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.
  5. Carve the meat into thin diagonal slices, arrange on a plate, and pour over the sauce.

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