Grilled Steak With Peas and Eggplant Over Whipped Ricotta

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. 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. 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. 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. 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. 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. 6.

   Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.

   2 min