Marinated Grilled Steaks with Green Seed Salad

For the marinade, put the juice and grated zest of the limes, honey pepper, grinder, aniseed liquor, ginger, soy sauce, leek, garlic and butter in a saucepan and gently simmer for about 8-10 minutes. Now 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 overnight.

Cook the grits in enough vegetable soup, the grits should still have bite, then drain. Keep about 2 tbsp of the cooking liquid.

Cut tomatoes and cucumber into cubes, chop parsley and chives into fine rolls.

Mix the cooled green core with the vegetables and herbs.

Mix the juice of 1-2 lemons, the reserved salt, cooking liquid, pepper and olive oil to make a salad dressing and dress the green core-vegetable mixture with it. Toss the leafy salad in 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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