August Goerg's Grilled Steak (Spiessbraten August Goerg)

Title:
August Goerg's Grilled Steak (Spiessbraten August Goerg)

Yield:
6 Servings

Categories:
Beef,
Barbecue,
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






 ((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