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. Cuisine from Germany.
Ingredients
Directions
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.
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