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

1. Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.