Mix all the ingredients for the marinade and leave them well-capped with the meat overnight or at least for 3-4 hours in the refrigerator. Before grilling, remove from the refrigerator until the meat has room temperature. (about 30 minutes)

Shortly before grilling, add more salt and pepper.

Cook the steaks at high temperature for a maximum of 1 minute on each side.

Spread with maple syrop or honey on each side.The meat is to be protected from drying out by glazing. In addition, the sugar caramelizes and gives a good flavor contrast.

After grilling, cover and let rest for about 10 minutes.

Cut the sheep's cheese into pieces about 2 cm thick. This results in approx. 5 bars per pack.

Cut the zucchini into thin slices with a peeler (or bread slicer). Fold around the sheep cheese sticks and place in a grilling pot.

Cut nectarines into halves and remove core. Place in a grilling cup.

Grill the nectarines and sheep's cheese and zucchini rolls about 20-30 minutes at medium to low temperature until soft inside and brownish on the outside.