Title: August Goerg's Grilled Steak (Spiessbraten)
Categories: Beef German Steak
Yield: 1 Servings

1		Shallot or small onion
		Cut-into small
		Pieces
1	pn	Mace
		Freshly ground black pepper
1	lg	Steak (just over 1 lb) -- at
		Least 1 1/4
		Inches

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

Recipe By : August Goerg

From: By Way Of Kmeade@ids2.Idsonline.Cdate: 17 Apr 97 Mastercook Recipes (Mailing List) Ä

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