Warm Beef Salad With Black-Eyed Peas, Corn And Chimichurri - cooking recipe

Ingredients

1 cup black-eyed peas
3 ears corn, husks and silk removed
2 tbsp olive oil
3 None sirloin steaks (7 oz each), trimmed
2 tsp ground cumin
2 tsp smoked paprika
1 None red onion, thinly sliced
8 oz mixed baby tomatoes, halved
1 None avocado, peeled, pitted and chopped
2 None fresh long red chili pepper, thinly sliced
1/2 cup fresh cilantro leaves
2 tbsp lime juice
2 tbsp extra virgin olive oil
None None FOR THE CHIMICHURRI
2 cloves garlic, crushed
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
1/2 cup coarsely chopped fresh cilantro leaves
1 tsp ground cumin
1 None fresh small red chili pepper, finely chopped
1/2 cup extra virgin olive oil
1 tbsp lime juice

Preparation

Place the black-eyed peas in a medium bowl of cold water and soak overnight.
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.
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.
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.
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.
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.
Serve the salad topped with sliced steak and drizzled with the remaining chimichurri.