Grilled Steak with Peas and Eggplant over Whipped Ricotta
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- flaky sea salt
- 1/2 cup mint leaves
- lemon wedges (for serving)
- 1 tsp. finely grated lemon zest
- 1 1/2 cups whole-milk ricotta
- 5 tbsp. extra-virgin olive oil, divided, plus more for grill and drizzling
- 2 3/4 tsp. kosher salt, divided
- 2 (1"–1 1/2"-thick) boneless strip steaks (about 1 1/2 lb. total), patted dry
- 1 1/2 tsp. freshly ground black pepper, divided, plus more
- 2 small eggplants (about 11 oz. total), trimmed, sliced lengthwise into 1" spears
- 1/2 lb. sugar snap peas, strings removed
- 1 fresno chile, thinly sliced (optional)
- Carbohydrate 21 g(7%)
- Cholesterol 171 mg(57%)
- Fat 55 g(85%)
- Fiber 9 g(35%)
- Protein 44 g(87%)
- Saturated Fat 21 g(103%)
- Sodium 1245 mg(52%)
- Calories 750
Preparation Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside. Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5–7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain. While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes. Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes. Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside. Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.
Preparation Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside. Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5–7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain. While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes. Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes. Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside. Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.
