August Goerg's Grilled Steak (Spiessbraten August Goerg)
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.
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shallots
or small onion cut into small pieces |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | pinch |
mace
|
*
|
| 1 | pound |
beef, sirloin steak
or over 1 pound at least 1 1/4 inch thick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
shallots
or small onion cut into small pieces |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 | pinch |
mace
|
*
|
| 453.6 | g |
beef, sirloin steak
or over 1 pound at least 1 1/4 inch thick |
|
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.
