Grilled Steak with Black-Eyed Peas

Total Time:
40 min
30 min
10 min

4 servings

  • 1 medium red onion, sliced into rings
  • 1 1/2 pounds skirt steak, patted dry
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 bunches baby turnips, trimmed and quartered, or 3 medium turnips, peeled and cut into chunks
  • 1 12 -ounce can black-eyed peas, drained and rinsed
  • 2 plum tomatoes, seeded and diced
  • 2 teaspoons red wine vinegar
  • 4 fresh basil leaves, torn
  • 1 tablespoon chopped fresh chives
  • Preheat a grill pan over high heat. Grill the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat. Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes.

  • Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turnips and cook until fork-tender, about 8 minutes. Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes. Stir in the onion rings and vinegar and remove from the heat.

  • Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain. Stir the basil and chives into the black-eyed peas and serve with the steak.

  • Per serving: Calories 705; Fat 46 g (Saturated 12 g); Cholesterol 90 mg; Sodium 711 mg; Carbohydrate 33 g; Fiber 8 g; Protein 41 g

  • Photograph by Antonis Achilleos

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