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Steak With Corn and Black-Eyed Pea Salad

Steak With Corn and Black-Eyed Pea Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2012

Nutritional Information

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

Quick Tip

Corn on the cob
When summer corn is at its best, don’t bother grilling it. Make the salad using raw corn kernels.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.