Steaks in marinade

Ingredients for 2 servings:

• 1 bunch of parsley
• 1 organic lime(s)
• 2 garlic cloves
• olive oil
• 1 dash of soy sauce
• 1 tbsp cane sugar
• 2 tsp salt
• 1 tsp pepper
• 2 steaks

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 8 minutes; Total time approx. 1 day 18 minutes

Finely chop fresh parsley and place it in a suitable container for marinating, removing the stalks. Using a grater, grate the zest of one organic lime into the container. Squeeze in the juice of half a lime. Add the cane sugar to the container. Peel the garlic cloves and press them into the container using a garlic press. Add freshly ground pepper and salt. For the liquid, add a generous splash of salted soy sauce and enough olive oil to allow the steaks to bathe in the marinade. Important: The steaks do not need to be drowned in oil; it is sufficient if they are coated with the marinade. Stir well with a spoon. For flank steaks, carefully score the surface on both sides with a sharp knife. Only score against the grain and glide the knife gently. The steaks can now be placed in the container and mixed thoroughly with the marinade. Knead with your hands for a few minutes so that the marinade also hangs in the cracks. The larger surface area also allows more flavor to penetrate the steak. Marinate in the refrigerator for about 12 hours. Lightly pat the steaks dry before grilling. Then sear both sides over high heat to develop delicious roasted flavors. Let them cook for a few minutes in the indirect heat.