August goerg's grilled steak (spiessbraten august goerg)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
August goerg's grilled steak (spiessbraten august goerg)
  Steak    Beef    German  
Last updated 6/12/2012 1:05:22 AM. Recipe ID 30315. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: August goerg's grilled steak (spiessbraten august goerg)
 Categories: Beef, Barbecue, German
      Yield: 6 Servings
 
      1    Shallot or small onion cut
           -into small pieces
           Freshly ground black pepper
      1 pn Mace
      1 lg 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 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 30315 (Apr 03, 2005)

[an error occurred while processing this directive]