INGREDIENTS

INSTRUCTIONS

((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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 1.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g