Grilled Steak With Peas and Eggplant Over Whipped Ricotta

Grilled Steak With Peas and Eggplant Over Whipped Ricotta

Grilled Steak With Peas and Eggplant Over Whipped Ricotta

By Epicurious
30 minutes

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Details
  • Servings:   4
  • Calories:   509
  • Protein:   29g
  •  
  • Fiber:   9g
  • Sugar:   11g
  • Carb Total:   17g
  •  
  • Trans Fat:   1g
  • Saturated:   12g
  • Fat Total:   34g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
Comments
Ingredients
  • 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)
Instructions

Grilled Steak With Peas and Eggplant Over Whipped Ricotta serves 4 original recipe by Epicurious.

View original preparation instructions

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