GRILLED STEAK WITH PEAS AND EGGPLANT RECIPE
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.
Provided by Anna Stockwell
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
