A recipe for August Goerg's Grilled Steak (Spiessbraten August Goerg). Follow the simple recipe instructions for August Goerg's Grilled Steak (Spiessbraten August Goerg) shared by other home cooking experts.
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 and Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92
