Steak With Corn and Black-Eyed Pea Salad

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 400 calories
    • 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


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


  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.