Grilled Steak with Black-Eyed Peas

• 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

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

red onion, skirt steak, extravirgin olive oil, kosher salt, baby turnips, blackeyed peas, tomatoes, red wine vinegar, fresh basil, fresh chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-with-black-eyed-peas-recipe.html (may not work)