Recipe - August Goergs Grilled Steak (Spiessbraten August Goerg)

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 One fourth inches

((Note: Per Horst Scharfenberg, this recipe originated in the town of
IdarOberstein in the 19 th century, when gemstone prospectors returning
from South America created their own version of gauchogrilled 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