August Görg’s Grilled Steak

Shallots and French Fries Accompany a Steak
August Görgs Gegrilltes Steak
This recipe, from Chef August Görg, hails from Hunsrück, Palatinate. This wonderful grilled steak features shallots and mace as seasonings, and is a delicious and filling dish that is perfect for any season!
Course Entree
Cuisine Rhineland Palantinate
Keyword grilled, Mace, Onion, Shallots, Steak
Region Rhineland-Palatinate
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 1 shallot or small onion cut into small pieces
  • 1 pinch mace
  • freshly ground black pepper to season
  • 1 large trimmed steak at least 1 lb., thick


  • Combine the shallot with the pepper and mace
  • Insert a few pieces of the shallot mixture into the steak using the tip of a small knife
  • Coat the steak with the remaining shallot mixture, pressing it into the steak so that it sticks
  • Remove the loose shallot pieces and grill the steak, remove while they are still pink on the inside
  • Sprinkle the steak with salt
  • Served best with Bauernbrot and white radish salad
Adapted from The Cuisines of Germany: Horst Scharfenberg