Cut the steaks into rhombus shapes. Season with the spices and leave in the fridge for a few hours.
Then wrap each of the steaks in a sauerkraut leaf. Arrange in a tray and pour on oil and 1 1/5 cups (300 ml) water. Bake at 482°F (250 °C).
Once they change color, flip them over, also add in water. Toward the end of cooking they need to left in just oil.