On the Line: Brian Bennett of Paul Martin's American Grill, Part Three

On the Line: Brian Bennett of Paul Martin's American Grill, Part Three
Photo by Meranda Carter

We got to watch Brian work on the line as we wrapped up our interview. Grilling and plating with a critical eye, this dish has comfort food written all over it. For more storytelling, capture the free Wi-Fi at Paul Martin's as you go over parts one and two.

Paul Martin's Marinated Skirt Steak
With Roasted Maple-Bourbon Sweet Potatoes and Arugula

Serves 4

Steak ingredients:

2 pounds skirt steak, natural or organic recommended, marinated (see recipe below)
6 ounce bag of baby arugula, organic, pre-washed (for garnish)
Extra virgin olive oil (for garnish)
Sea salt (for garnish)

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Mustard marinade ingredients:

3 medium-sized garlic cloves, chopped
1-1/2 tablespoon fresh ginger, peeled and grated
1/4 cup gluten-free tamari
1-1/2 tablespoon sesame seeds
1/4 cup whole grain Dijon mustard
2 tablespoons smooth Dijon mustard
1/4 cup olive oil
1/4 cup good sherry vinegar
1 teaspoon whole white peppercorns, ground
1/2 teaspoon Kosher salt

Steak directions:

Combine and mix marinade ingredients together.

Lay skirt steak flat on cutting board and trim away any silver skin and large pieces of fat.

Cut steak into 4  6-ounce pieces (size after trimming).

Toss the skirt steak with the marinade and refrigerate covered for 24 hours, if possible.

Sweet potatoes ingredients:

2 large sweet potatoes, scrubbed and dried
2 tablespoons extra virgin olive oil
Kosher salt
1/2 cup grade B maple syrup
1/2 cup Bulleit or high quality bourbon

Sweet potato directions:

Pre-heat oven to 350 degrees. Scrub and dry potatoes; coat them with oil, sprinkle with salt.

Bake for 30 minutes or until fork tender. Cool and cut into 1/2-inch diagonal wedges.

In a sauce pan, heat maple syrup and bourbon. Stir continually over medium-low heat.

Reduce to 1/3 cup -- it will be thick and sweet. Keep warm.

Brush the sweet potatoes lightly with oil and a pinch of salt.

Place in a grill basket. Grill potatoes until heated through.

To cook steak and plate:

Preheat grill. Place the skirt steak fattiest side down -- turn once and grill to desired doneness -- medium-rare is recommended.

Remove the steak and let rest for a few minutes. Cut each portion in half on a diagonal.

Place 4 slices of cut steak on each plate. Add 3 wedges of sweet potatoes, drizzled with maple-syrup bourbon sauce.

Garnish with a mound of baby arugula, which has been lightly tossed with extra virgin olive oil and sea salt.

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