Categories: Beef, German 
      Yield: 6 servings 
  
      1    Shallot or small onion cut          1 pn Mace 
           -into small pieces                  1 lg Steak (just over 1 lb), at 
           Freshly ground black pepper              -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 
   
  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