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.

Yields:	1 searving
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Ingredients

1	each	shallots	or small onion cut into small pieces
1	x	black pepper	freshly ground to taste
1	pinch	mace
1	pound	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.

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Debbie's White Chocolate Cheesecake

The best for holiday dinners! You can delete the chocolate shavings and add a blueberry topping (fresh blueberries with suregel & sugar) and a dolup of whip cream. Everybody loves it! It's worht the calories.

Reviewed by nancytf777