Seared Hanger Steaks With Black-Eyed Pea and Tomato Salad
Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Toss the black-eyed peas, tomatoes, cucumber, thyme, vinegar, oil, and ¼ teaspoon each salt and pepper in a large bowl.
Season the steak with ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted in the center of each piece registers 130° F, 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.