Grilled Steak With Peas and Eggplant Over Whipped Ricotta
A luxurious dish featuring perfectly grilled strip steaks served alongside charred eggplant and sugar snap peas, all arranged over creamy whipped ricotta seasoned with lemon zest. Fresh mint leaves and optional chile add a bright, vibrant finish to this elegant meal.
Ingredients
- •1½ cups whole-milk ricotta
- •1 tsp lemon zest
- •5 Tbsp extra-virgin olive oil
- •2¾ tsp kosher salt
- •2 piece boneless strip steaks
- •1½ tsp black pepper
- •2 piece eggplants
- •½ lb sugar snap peas
- •to taste flaky sea salt
- •½ cup mint leaves
- •1 piece Fresno chile
- •1 to serve lemon wedges
Cooking Instructions
- 1.
Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
5 min
- 2.
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.
25 min
- 3.
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.
5 min
- 4.
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.
3 min
- 5.
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.
5 min
- 6.
Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.
2 min