Name: Grilled Steak With Peas and Eggplant
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 servings
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)

This image may contain Food Dish Meal Cutlery and Spoon

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.

Recipe notes

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Recipe notes

81 Ways to Grill Meat This Summer

Turn Your Cooling Rack Into a Grilling Rack (and Never Lose a Snow Pea to the Coals Again)

What To Cook This Weekend: June 7–9