August Goergs Grilled Steak (spiessbraten Au Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Shallot or small onion cut into small pieces,
Freshly ground black pepper,
1 pinch: Mace,
1 large: Steak, (just over 1 lb), at least 1 1/4 inches
Directions:
((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
Source from luhu.jp
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
Source from luhu.jp