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August Goerg's Grilled Steak (Spiessbraten Au

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      Title: AUGUST GOERG'S GRILLED STEAK (SPIESSBRATEN AU
 Categories: Beef, German
      Yield: 6 Servings
 
      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
 
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