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Grilled Steak with Peas and Eggplant over Whipped Ricotta
EPICURIOUS12Ingredients
30Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups whole milk ricotta
- 1 tsp. grated lemon zest (finely)
- 5 Tbsp. extra-virgin olive oil (divided, plus more for grill and drizzling)
- 2 3/4 tsp. kosher salt (divided)
- 2 strip steaks (1"–1 1/2"-thick boneless, about 1 1/2 lb. total, patted dry)
- 1 1/2 tsp. freshly ground black pepper (divided, plus more)
- 2 eggplants (small, 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)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol50mg17% |
Sodium1970mg82% |
Potassium920mg26% |
Protein16g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber11g44% |
Sugars8g |
Vitamin A25% |
Vitamin C100% |
Calcium25% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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