Grilled Steak with Black-Eyed Peas Recipe

Name: Grilled Steak with Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion, sliced into rings; 1 1/2 pounds skirt steak, patted dry; 6 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 bunches baby turnips, trimmed and quartered, or 3 medium turnips, peeled and cut into chunks; 1 12 -ounce can black-eyed peas, drained and rinsed; 2 plum tomatoes, seeded and diced; 2 teaspoons red wine vinegar; 4 fresh basil leaves, torn; 1 tablespoon chopped fresh chives

Servings: persons

1
Preheat a grill pan over high heat.
2
Grill the onion rings until charred, about 2 minutes per side.
3
If the steak is too large to fit in the pan, cut it in half.
4
Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat.
5
Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare.
6
Transfer to a cutting board and let rest at least 5 minutes.
7
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat.
8
Add the turnips and cook until fork-tender, about 8 minutes.
9
Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes.
10
Stir in the onion rings and vinegar and remove from the heat.
11
Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain.
12
Stir the basil and chives into the black-eyed peas and serve with the steak.
13
Per serving: Calories 705; Fat 46 g (Saturated 12 g); Cholesterol 90 mg; Sodium 711 mg; Carbohydrate 33 g; Fiber 8 g; Protein 41 g
14
Photograph by Antonis Achilleos

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium red onion, sliced into rings, 1 1/2 pounds skirt steak, patted dry, 6 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, and more.

Yes, Grilled Steak with Black-Eyed Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Steak with Black-Eyed Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions