Grilled Steak With Peas and Eggplant Over Whipped Ricotta
Grilled Steak With Peas and Eggplant Over Whipped Ricotta is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.