Grilled Skirt Steak | Eggplant | Reginald's Bourbon Pecan Peanut Butter Sauce
This sweet + savory dish from Chef Phillip Perrow of Dutch & Company in Richmond, VA highlights Reginald's Homemade Bourbon-Pecan Peanut Butter.
Time To Prepare: 20 Minutes
Servings: 4
Ingredients
For The Peanut Butter Sauce:
6 Ounces, Reginald's Bourbon Pecan Peanut Butter
6 Ounces, Vegetable Stock
For The Steak + Eggplant
4, 4 Ounce Skirt Steaks
1 ½ Pounds, Japanese Eggplant
1 to 2 Ounces, Balsamic Vinager
2 Ounces, Chopped and Toasted Pecans
2 Tablespoons, Minced Candied Ginger
4 to 6 Leaves, Basil
Directions
For The Peanut Butter Sauce:
- Combine ingredients in a blender and blend on high until smooth.
- Season with salt to taste. Keep warm if using immediately.
For The Dish
- Prepare a grill for high heat.
- Season skirt steak liberally with salt on both sides.
- Set aside for 5-10 minutes at room temp.
- Grill the steak to desired temperature, flipping half way through cooking.
- Transfer to a resting rack in a warm spot, or cover very lightly with foil.
- Meanwhile, slice the eggplant into ¼ inch coins. Season with salt.
- Heat a saute pan on medium-high heat, add enough cooking oil to well coat the entire surface.
- Saute the eggplant in batches making sure to keep a single layer in the pan. Transfer to a mixing bowl.
- Next, add the pecans and ginger to the eggplant.
- Thinly chiffonade the basil and add as well.
- Drizzle with a little of the vinegar at a time, and adjust seasoning of salt.
- Add more vinegar if desired. Set aside.
- To assemble, spoon a layer of the peanut butter sauce on an appetizer plate.
- Add the eggplant mixture. Slice the skirt steak against the grain and place on top. Enjoy!