Photo by Chelsea Kyle, Food Styling by Simon Andrews
No pots or pans needed for this easy summertime recipe: The eggplant spears and sugar snap peas are charred side by side on the grill, and they perfectly complement a simple grilled steak. The lemony whipped ricotta provides a creamy brightness to balance out the smoky meat and veg.
- 4 servings
- Active Time
- 30 minutes
- Total Time
- 30 minutes
- 1 1/2 cups whole-milk ricotta
- 1 tsp. finely grated lemon zest
- 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
- Flaky sea salt
- 1/2 cup mint leaves
- 1 Fresno chile, thinly sliced (optional)
- Lemon wedges (for serving)
- 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.
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