Grilled Steak with Black-Eyed Peas

  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
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