Coarsely crush juniper berries, bay leaves, rosemary and black pepper in a mortar and mix with oil and red wine. Marinate steaks in this marinade for 1 hour, as airtight as possible.
Preheat grill for direct and indirect high heat (220 °C).
Remove steaks from marinade and dry well (remove herbs and spices). Then grill on both sides for 2 minutes with the lid closed and then position indirectly until they have reached a core temperature of 65 °C.
If the grill has a GBS grate, now remove the sear grate insert and insert a wok. Alternatively, the bacon lentils can be prepared on the stove.
Add a little oil to the hot wok and fry the bacon in it, add the onions and fry lightly. Add the lentils and bay leaf and deglaze with the soup. Bring to a boil and season to taste with salt, pepper and vinegar.
Preparation Tip:
You can also prepare the steaks in the grill pan.
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