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1
Place the black-eyed peas in a medium bowl of cold water and soak overnight.
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2
Drain the black-eyed peas. Cook in a large saucepan of boiling water for 15 mins or until tender; drain. Rinse under cold water; drain well.
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3
Meanwhile, for the chimichurri, process the garlic, herbs, cumin, chili pepper and 1 tbsp of the oil until coarsely chopped. With the motor operating, add the remaining oil in a thin steady stream until smooth. Stir in the lime juice. Season to taste.
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4
Brush the corn with a little of the oil and season. Cook the corn on a heated grill pan (or on the grill) on medium heat, turning occasionally, for 15 mins or until charred and tender. Cool for 10 mins. Cut the kernels from the cobs.
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5
Brush the steaks with a little of the oil. Sprinkle with cumin and paprika and season. Cook the steaks on a heated grill pan (or on the grill) on medium-high heat, for 3 mins each side, depending on the thickness, for medium rare or until cooked to desired doneness. Remove from the pan. Let stand, loosely covered with foil, 5 mins, then slice thickly.
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6
Place the peas and corn kernels in a large bowl with the onion, tomatoes, avocado, chili pepper, cilantro, lime juice, extra virgin olive oil and a third of the chimichurri. Season and toss gently to combine.
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7
Serve the salad topped with sliced steak and drizzled with the remaining chimichurri.
