This steak is glorious! The vodka imparts a sweet tang and the left-over marinade makes up into a quick pan sauce. YUM.
1 1/2 lb. rump steak
1 tbs. sea salt or 1/2 tsp. table salt
1 tbs. black peppercorns, crushed
3 tbs. finely chopped parsley
2 tbs. finely chopped thyme
3 cloves garlic, crushed
1/3 cup vodka
1/4 cup olive oil
2 tbs. vegetable oil
1/2 – 2/3 cup beef stock
1 tbs. butter
Combine the salt, peppercorns, parsley, thyme garlic, vodka and olive oil. Add the steak and marinate for 3 days in the fridge or 3 hours at room temperature.
If chilled, bring the steak to room temperature. Take the steak out of the marinade, reserving it. Heat the vegetable oil in a large skillet and sear the beef on both sides over a high heat. Turn the heat to low and cover the skillet with foil and cook for 3 1/3 minutes longer on both sides for rare. Wrap the meat in a layer of foil and leave to rest up to 15 minutes.
Strain the marinade into a measuring jug and use the beef stock to make it up to 2/3 cups. Pour into the skillet. When the marinade is sizzling, stir in the butter.
Slice the steak into thin diagonal slices, arrange on a plate and pour the sauce over.