August Goerg's Grilled Steak (Spiessbraten August Goerg) Recipe

• 1 x Shallot or possibly small onion cut into small pcs Freshly grnd black pepper
• 1 pch Mace
• 1 lrg Steak (just over 1 lb), at least 1 1/4 inches

1. Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks.
2. The dish was then further refined by Scharfenberg's mentor August Goerg.
3. K.B.))
4. Per person: thick, trimmed
5. Mix together the shallot or possibly onion with the pepper and mace.
6. Insert a few shallot pcs into the steak using the point of a small knife.
7. Coat the steak with the shallot mix, pressing it in so it will adhere.
8. Remove the loose shallot pcs and grill the steak (over a fire of oak logs, says August Goerg, from that the bark has been removed).
9. * Take the steaks off the grill while they are still pink inside.
10. Sprinkle them with salt.
11. *Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.

shallot, inches

Taken from cookeatshare.com/recipes/august-goerg-s-grilled-steak-spiessbraten-august-goerg-71857 (may not work)