A love of all things grilled and cured runs in my family. It goes back to my mother's mother, Gwen, the namesake of the restaurant I just opened with my brother, Luke, in Los Angeles. Back in Australia, my Nan farmed sheep and cows and cooked what she raised over a wood-burning stove. Mom, Luke, and I were always grilling on our ranch outside Melbourne. Now, at Gwen, we use lesser-known cuts to give dishes big flavor—a trick you can borrow. Let me introduce you to my favorite part of the rib eye: its tender cap, the perfectly marbled crescent that surrounds the meaty center; I dress it up with tart pickled onions.
Get the recipe: Grilled Rib Eye With Cap
Get the recipe: Pickled Onions
I also love juicy tri-tip, a triangular cut from the bottom sirloin. Tucking it into a fresh baguette makes the ultimate sandwich.
Get the recipe: Smoked Tri-Tip Sandwiches with Chorizo Vinaigrette
For my quick orecchiette, I add pancetta to the tomato sauce to give it a rich, long-simmered flavor in five minutes.
Get the recipe: Orecchiette with Pancetta and Tomatoes
Take it from my Nan: Meat makes just about anything tastier, and in life (and on the cutting board), it's best to go against the grain.
Get the recipe: Grilled Rib Eye With Cap
Get the recipe: Pickled Onions
I also love juicy tri-tip, a triangular cut from the bottom sirloin. Tucking it into a fresh baguette makes the ultimate sandwich.
Get the recipe: Smoked Tri-Tip Sandwiches with Chorizo Vinaigrette
For my quick orecchiette, I add pancetta to the tomato sauce to give it a rich, long-simmered flavor in five minutes.
Get the recipe: Orecchiette with Pancetta and Tomatoes
Take it from my Nan: Meat makes just about anything tastier, and in life (and on the cutting board), it's best to go against the grain.
From the September 2016 issue of O, The Oprah Magazine
