Carefully break steaks apart with knife back or back of one's hand Tip: Do not beat meat, otherwise precious meat juice during roasting gets lost, as cells are destroyed and meat turns chewy and dry.

pare onion and garlic cut in rings and slices wash and finely chop herbs season meat with pepper, chili, herbs, onion and garlic on both sides distribute oil over it cover steaks with foil let it be for approx. 2 hours in this marinade

heat up pan (dry) put steaks in and roast for approx. 5 to 6 minutes on both sides

after turning paint meat once more with fat

If meat gives in, if squeezed, then it is not done completely and has a pink colour. This is called "medium". If meat is done, the it does not give in upon pressure Tip: Always use a pan with thick bottom, as it saves heat very good. Recommendation: This dish is served with salad, vegetables, barbecue sauces and potatoes. These steaks are also perfectly appropriate for barbecuing on grill.