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Add a photoServings: 6
Ingredients
- 1 x Shallot or possibly small onion cut into small pcs Freshly grnd black pepper
- 1 pch Mace
- 1 lrg Steak (just over 1 lb), at least 1 1/4 inches
Directions
- 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 possibly onion with the pepper and mace. Insert a few shallot pcs into the steak using the point of a small knife. Coat the steak with the shallot mix, pressing it in so it will adhere.
- Remove the loose shallot pcs and grill the steak (over a fire of oak logs, says August Goerg, from that 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.04g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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