Marinated Grilled Steaks with Green Seed Salad

For the marinade, add the juice and grated zest of the limes, honey pepper, grinder, anise schnapps, ginger, soy sauce, leek, garlic and butter to a saucepan and gently simmer for approx. 8-10 min. Then strain through a fine sieve and reduce until you get a syrupy consistency. Season the steaks with a little salt and pepper, brush with the syrup and refrigerate for one night.

Cook the grits in enough vegetable soup until tender, the grits should still have bite, then drain. Keep about 2 tbsp of the cooking liquid. Dice tomatoes and cucumber, chop parsley and cut chives into fine rolls. Mix the cooled green core with the vegetables and herbs.

Mix the juice of 1-2 lemons, the reserved salt, pepper, cooking liquid and olive oil to make a salad dressing and dress the green core-vegetable mixture with it. Toss the leafy salad for about 10 minutes and bring to the table slightly chilled.

Cook the marinated steaks on the grill.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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