Vodka-Marinaded Steak

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.

Serves 6

 

Pasta with Ham, Peas and Cream

Utter comfort food, this wonderful pasta comes together in moments and is such a divine treat.

7 oz. farfalle or other short pasta (2 cups)
2/3 cup frozen peas
2/3 cup heavy cream
1 1/4 cups diced ham
2 tbs. grated Parmesan

Cook the pasta according to the package directions in plenty of boiling, salted water. Add the peas after 5 minutes. When the pasta is cooked, drain it with the peas.

Put the dry pan back on the heat with the cream, ham and Parmesan. Warm through, then tip in the pasta and peas, tossing everything together well.

Serves 2