August Goerg's Grilled Steak (Spiessbraten August Goerg)

1. ((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.
2. The dish was then further refined by Scharfenberg's mentor August Goerg.
3. K. B. )) Per person: thick, trimmed Mixi together the shallot or onion with the pepper and mace.
4. Insert a few shallot pieces into the steak using the point of a small knife.
5. Coat the steak with the shallot mixture, pressing it in so it will adhere.
6. 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).
7. * Take the steaks off the grill while they are still pink inside.
8. Sprinkle them with salt.
9. *Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.
10. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York.