Yield: 6 servings
|1||Shallot or small onion cut into small pieces|
|Freshly ground black pepper|
|1 large||Steak (just over 1 lb), at least 1 1/4 inches|
((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 Scharfenberg's 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