1. Put all ingredients except onions, chives, spring onions, and capers in a small container, including the parsley stems, and mix everything thoroughly with a blender (you can also use a food processor).

2. Finally, add thinly chopped spring onions and chives. Stir, add capers, season with vinegar, salt and pepper and let the dip rest for a while.

3. As an alternative, feel free to add a little oil of dried tomatoes or other herbs that you have to hand and need to be processed.

1. To make the homemade aus jux the easiest way, use a dark oil and add sliced onions and 2 cloves of garlic.

2. Add the flour, grind again, add 2 liters of beef stock, bring the sauce to a boil, mix everything and wait to the desired thickness at a lower temperature.

3. Everything is good to cook for at least an hour so that the flour boils well. Finally, a medium thick juice is produced.

1. Peel the pineapple into cubes, sprinkle with pepper, lemon peel and grill at a higher temperature for about 5 minutes to soften and grab the color from all sides.

2. Divide the cabbage into eighths and at medium temperature on the grill, roast for about 15 minutes without unnecessary rotation until it turns nice and crispy.

1. For grilling you can use any lean beef, either steaks from roast beef, or a larger piece of meat that you will grill whole, flank steak is used in this recipe.

2. The meat should be at room temperature for at least an hour before grilling. Only then lightly oil and grill from both sides, as desired. The grill needs to be well heated, the meat is drawn and kept juicy inside.

4. As soon as small “puddles” of juice begin to form on the surface of the meat, it is a sign that you should turn the steak over and finish for the same amount of time from the other side.

5. Allow the meat to rest for a few minutes before cutting up, season with salt and pepper.

Finally, top the beef slices with herbal dip, chopped cabbage, pineapple, and aus jux.