Amber steak

Ingredients for 6 servings:

• 6 rump steaks (300 g each)
• 100 ml schnapps (amber schnapps), homemade
• 150 ml apple juice
• 100 ml soy sauce
• 100 g brown sugar
• 2 tsp peppercorns, black
• 1 tbsp chili sauce, medium hot
• 3 garlic cloves
• 1 tbsp ginger, finely chopped
• 1 spring onion(s)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 40 minutes

Something special for lovers

Peel and finely chop the ginger. Peel and slice the garlic. Peel and slice the spring onion into thin rings. Now mix all ingredients in a food processor or blender to make a marinade. Rub the steaks with the marinade, then place them in a freezer bag and add the remaining marinade. Seal the bag tightly and let the steaks marinate in the refrigerator for 1-2 days. Then grill the steaks on a grill over high heat on both sides. Then finish grilling over indirect heat until the desired degree of doneness is reached. Let it rest for another 3-5 minutes. The amber schnapps is made with raw amber and grain spirit or vodka. This takes at least 6 weeks up to 1 year, depending on the desired taste. The longer it sits, the stronger the flavor of the stones becomes. You can refill it again and again to create a permanent infusion. The steaks have a special flavor that is difficult to describe.