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:

Ingredients

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.
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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