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August Goerg's Grilled Steak (Spiessbraten August Goerg)

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Barbecue Beef German

Ingredients:

  • 1 Shallot or small onion cut into small pieces
  • Freshly ground black pepper
  • 1 pn Mace
  • 1 lg Steak (just over 1 lb), at least 1 1/4 inches

Directions:

((Note: Per Horst Scharfenberg, this recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. K.B.))
 
Per person: thick, trimmed
 
Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife. Coat the steak with the shallot mixture, pressing it in so it will adhere.
 
Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).* Take the steaks off the grill while they are still pink inside. Sprinkle them with salt.
 
*Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.
 
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip