August Goerg's Grilled Steak (Spiessbraten)
beef, steak
1 shallot or small onion
1 cut-into small
1 pieces
1 pinch mace
1 freshly ground black pepper
1 large steak (just over 1 lb) -- at
1 least 1 1/4
1 inches
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
Recipe By : August Goerg
From: By Way Of Kmeade@ids2.Idsonline.Cdate: 17 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 1 servings