Zubereitung

1. 1

   Peel the onions and cut them into thin rings. Peel the garlic and chop it finely.

2. 2

   Stir the rapeseed oil, garlic, paprika, caraway, marjoram, mustard seeds, the crumbled bay leaves, the lemon juice and pepper into a marinade.

3. 3

   Layer the neck steaks with the onion rings and the marinade in a bowl, cover well and leave them to take on flavour overnight in the fridge.

4. 4

   Take the meat out of the marinade, strip off the onions and set them aside with the remaining marinade. Let the steaks drain and only now salt them.

5. 5

   Bring the Schwenkgrill over glowing beech wood, or a charcoal grill, up to medium to high heat and grill the steaks for about seven minutes per side, until they are deeply browned.

6. 6

   Cook the meat through to a core temperature of 70 °C; no pink juices should run out when you pierce it. Then let it rest briefly at the edge of the grate.

7. 7

   Braise the stripped onions with the remaining marinade in a pan over medium heat until soft, stirring occasionally.

8. 8

   Arrange the steaks with the braised onions and serve at once.