August Goerg's Grilled Steak (Spiessbraten)

1 shallot or small onion chopped
freshly ground black pepper
pinch mace
1 large steak (just over 1 lb), at least 1 1/4 inches thick, trimmed Per person

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

Servings: 6 servings

Olga