Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Shallot or small onion cut 1 pn Mace
-into small pieces 1 lg Steak (just over 1 lb), at
Freshly ground black pepper -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

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