Grilled Lumberjack Steak | Hearty with Beer Onions

Peel the garlic cloves and chop finely. For the BBQ marinade, mix the mustard, smoked paprika powder, 50 ml of the dark beer, sunflower oil, and 1 tsp each of salt and ground black pepper in a bowl.

Pat the pork neck steaks dry, rub generously on both sides with the marinade, cover, and let marinate in the refrigerator for at least 30 minutes (or overnight).

Peel the onions, cut in half, and slice into approx. 5 mm thick half-rings. Wash the fresh parsley, shake dry, and chop coarsely.