Vodka Marinated Steak

by Nigella. Featured in FEAST

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Introduction

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.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

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.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

FEAST

2004

Buy Now

Vodka Marinated Steak — Photo by James Merrell

As featured in

FEAST

2004

Buy Now

Ingredients

Serves: 6

Metric Cups

For the Meat

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

For the Marinade

2 teaspoons Maldon salt (or 1 teaspoon fine sea salt)
2 tablespoons black peppercorns (crushed)
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped thyme
3 cloves garlic (crushed)
80 millilitres vodka
60 millilitres olive oil

To Cook

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

For the Meat

1½ pounds beef rump (2.5cm / 1 inch thick cut from top of rump)

For the Marinade

2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
2 tablespoons black peppercorns (crushed)
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped thyme
3 cloves garlic (crushed)
⅓ cup vodka
¼ cup olive oil

To Cook

2 tablespoons vegetable oil (for frying)
¾ cup beef broth
1 tablespoon butter

Method

Combine all of 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 overnight 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.
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.
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.
Carve the meat into thin diagonal slices, arrange on a plate, and pour over the sauce.

Combine all of 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 overnight 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.
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.
Strain the marinade into a measuring jug and then make the liquid contents up to 150ml / two-thirds of a cup with beef broth. 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.
Carve the meat into thin diagonal slices, arrange on a plate, and pour over the sauce.

Additional Information

I think this has to be served with plain boiled potatoes. For six people, I'd cook about 1.75kg / 4lbs potatoes, peeled and cut into chunks. Toss in a very little butter, and sprinkle with some fresh dill. I wouldn't bother cooking any other vegetables, but would make a tomato salad, with or without onions as you prefer, and a plain green salad.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.