Grilled Steak with Black-Eyed Peas

Ingredients

• 12 ounce black-eyed peas drained and rinsed canned
• 4  basil leaves fresh
• 1 tablespoon chives fresh chopped
• 4 servings kosher salt and pepper freshly ground
• 6 tablespoons olive oil extra-virgin
• 2  plum tomatoes diced seeded
• 1 medium onion red sliced into rings
• 2 teaspoons red wine vinegar 
• 1.5 pounds skirt steak dry
• 2 bunches baby turnips trimmed peeled quartered cut into chunks

Equipment

• bowl
• frying pan
• grill
• grill pan
• cutting board

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.
2. 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.
3. Transfer to a cutting board and let rest at least 5 minutes.
4. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat.
5. Add the turnips and cook until fork-tender, about 8 minutes.
6. 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.
7. 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.
8. Photograph by Antonis Achilleos