Steak With Corn and Black-Eyed Pea Salad

Steak With Corn and Black-Eyed Pea Salad
Marcus Nilsson
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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3
tablespoons
olive oil, plus more for the grill
1 1/2
pounds
strip or sirloin steaks (1 1/2 inches thick)
1
tablespoon
seafood seasoning (such as Old Bay)
kosher salt and black pepper
2
ears corn, shucked
1
small red onion, cut into 1/2-inch wedges
1
15.5-ounce can black-eyed peas, rinsed
2
tablespoons
chopped fresh chives
1
tablespoon
red wine vinegar

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Season the steaks with the seafood seasoning and ¼ teaspoon each salt and pepper. Brush the corn and onion with 2 tablespoons of the oil and season with ¼ teaspoon each salt and pepper.
  3. Grill until an instant-read thermometer inserted into the center of each steak registers 130°F, 3 to 4 minutes per side for medium-rare. Grill the corn and onion, turning occasionally, until tender, 5 to 7 minutes. Let the steak rest 5 minutes before slicing.
  4. Cut the kernels off the cobs and combine with the onion, black-eyed peas, chives, vinegar, and the remaining tablespoon of oil, in a medium bowl. Serve with the steak.
Dawn Perry
August 2012

Nutritional Information

  • Per Serving
  • Calories 400
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 74 mg
  • Sodium 931 mg
  • Protein 37 g
  • Carbohydrate 20 g
  • Sugar 2 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 39 mg
What does this mean? See Nutrition 101.

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