Thursday, March 9, 2017

Recipes by Ryan O'Neal: Malibu Broiled Steak; Non-Cook, Tossed Salad

Ryan O'Neal's Malibu Broiled Steak

3 to 4 lb. steak, cut 2 inches thick
Salt (or garlic salt or onion salt)
Freshly ground black pepper
Choice of condiment (optional): prepared mustard, Worcestershire sauce, Angostura bitters, soy sauce, etc.

Rub steak with salt and pepper; let stand at room temperature for at least 2 hours. Throw a handful of hardwood chips (or dampened hardwood sawdust) on the coals in a smoke grill or Hibachi. Cook over direct heat. When steaks are halfway done, slather with choice of condiments if desired. Continue cooking, turn, cook on second side, spreading on condiment again if desired. Cook steak to desired doneness. Slice and serve at once! Chips impart a fantastic flavor to the steak. (Steaks may also be oven-broiled but they will lack the smoky flavor.) Serves 4.

Ryan O'Neal's Non-Cook, Tossed Salad

Here's an easy way to have a salad and dressing all made ahead of time, ready to toss just before serving! Put cleaned raw vegetables, such as sliced scallions, sliced peeled tomatoes, diced green peppers, cucumbers and sliced carrots, in the bottom of the salad bowl. Sprinkle with salt, freshly ground black pepper and a dash of dry mustard, then add a good pinch of oregano and basil and a tiny pinch of thyme. (Be sure it's just a small pinch. Thyme adds a good flavor, but it is strong-flavored.) The secret to a good salad is in using good grade of oil (Spanish olive oil or light vegetable oil are fine.) Pour on some oil, just enough to coat lightly but not float, then splash with wine vinegar. The amounts are basically immaterial, as long as you use only about one-fourth to one-half as much vinegar as oil. Toss this mixture to combine thoroughly. Then carefully set on top the washed, crisp, cut-up greens: lettuce, escarole, curly endive and alfalfa sprouts. Cover with transparent wrap and refrigerate.

The vegetables will marinate and take on a good flavor. All you have to do at serving time is to toss the vegetables and dressing mixture on the bottom with the greens. Great with grilled steak, corn (grilled with bacon wrapped around the ears), baker's bread, sweet butter and honey.

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