August Goergs Grilled Steak (Spiessbraten August Goerg)

6 Servings

Try this August Goergs Grilled Steak (Spiessbraten August Goerg) recipe, or post your own recipe for August Goergs Grilled Steak (Spiessbraten August Goerg)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

August Goergs Grilled Steak (Spiessbraten August Goerg) Ingredients

1 Shallot or small onion cut	1 pn Mace
Freshly ground black pepper	1 lg Steak (just over 1 lb), at

Instructions for August Goergs Grilled Steak (Spiessbraten August Goerg)

((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 Scharfenbergs 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

Main Ingredient: BeefCuisine: German