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February 2019

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August Goerg's Grilled Steak Spiessbraten August Goerg Recipe

August Goerg's Grilled Steak Spiessbraten August Goerg recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print August Goerg's Grilled Steak Spiessbraten August Goerg recipe  PDF


1 Shallot or small onion cut
into small pieces Freshly ground black pepper 1 pn Mace
1 lg Steak (just over 1 lb), at
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 Mi 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 mi ture, 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 and amp Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92

August Goerg's Grilled Steak Spiessbraten August Goerg recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
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Last Reviewed on 2019-02-16



Saturday, Feb 16 2019 Download & Print August Goerg's Grilled Steak Spiessbraten August Goerg recipe  PDF   Barbecue recipes RSS   Thumsb up

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