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1
Prepare a grill or large grill pan for medium-high heat.
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2
Mix the brown sugar, 1 tablespoon salt and 2 teaspoons pepper together in a small bowl.
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3
Rub the mixture into the steaks and set aside for 15 minutes.
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4
Put the tomatoes in a large mixing bowl.
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5
Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
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6
Whisk together the sour cream, cumin, lime zest and juice and a pinch of salt and pepper in a small bowl and set aside.
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7
Meanwhile, lightly oil the grill grates.
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8
Brush the corn and onions liberally with the oil, sprinkle with salt and pepper and put on the grill.
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9
Grill the corn until lightly charred, turning the ears occasionally, and the onions until charred and tender, flipping as needed, 6 to 8 minutes for both.
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10
Transfer the vegetables to a cutting board to cool slightly.
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11
Grill the steaks until crisp, about 4 minutes per side for medium rare.
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12
Set aside to rest for 5 minutes.
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13
While the steaks rest, cut the corn away from the cobs and quarter the onion rounds.
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14
Add the corn, onions, black-eyed peas and half of the parsley to the bowl with the tomatoes and toss gently to combine.
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15
Season with salt and pepper.
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16
Slice the steaks across the grain and divide among 4 plates.
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17
Divide the succotash among the plates, top with a dollop of the reserved sour cream mixture and garnish with the remaining parsley or cilantro.
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18
Serve immediately.
