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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


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



For The Peanut Butter Sauce:

  1. Combine ingredients in a blender and blend on high until smooth.
  2. Season with salt to taste. Keep warm if using immediately. 


For The Dish

  1. Prepare a grill for high heat.
  2. Season skirt steak liberally with salt on both sides.
  3. Set aside for 5-10 minutes at room temp.
  4. Grill the steak to desired temperature, flipping half way through cooking.
  5. Transfer to a resting rack in a warm spot, or cover very lightly with foil. 
  6. Meanwhile, slice the eggplant into ¼ inch coins. Season with salt.
  7. Heat a saute pan on medium-high heat, add enough cooking oil to well coat the entire surface.
  8. Saute the eggplant in batches making sure to keep a single layer in the pan. Transfer to a mixing bowl.
  9. Next, add the pecans and ginger to the eggplant.
  10. Thinly chiffonade the basil and add as well.
  11. Drizzle with a little of the vinegar at a time, and adjust seasoning of salt.
  12. Add more vinegar if desired. Set aside.
  13. To assemble, spoon a layer of the peanut butter sauce on an appetizer plate.
  14. Add the eggplant mixture. Slice the skirt steak against the grain and place on top. Enjoy!

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