There's some steamed fennel, asiago and black rice with shiitakes in there as well.
One pound of beef skirt coated in the house rub, on to a high grill for 8 - 10 minutes a side, until it has a nice dark "bark" on it.
Removed to a counter and covered in foil and a heavy towel for 20 minutes.
The eggplants were marinated in vinaigrette, and grilled alongside the steak.
Loads of flavors and a mess on a plate, just the way I like it.