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  August goerg's grilled steak (spiessbraten au
 
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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