Grilled Steak with Black-Eyed Peas

Total Time:	40 min
Prep Time:	30 min
Cook Time:	10 min
Yield:	4 servings
Level:	Easy

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

Directions

1. Preheat a grill pan over high heat. Grill the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat. Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turnips and cook until fork-tender, about 8 minutes. Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes. Stir in the onion rings and vinegar and remove from the heat.
3. Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain. Stir the basil and chives into the black-eyed peas and serve with the steak.