Andreas Viestad'S Vodka Marinated Sirloin

• 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

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.

boneless sirloin tip roast, salt, black peppercorns, parsley, fresh thyme, fresh thyme, garlic, grain vodka, olive oil, vegetable oil, unsalted butter

Taken from www.food.com/recipe/andreas-viestads-vodka-marinated-sirloin-121686 (may not work)