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
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)
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
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
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.