A warm beef salad that eats like a proper meal. Steak sliced over black-eyed peas and charred corn, with a chimichurri that cuts through the richness and pulls the whole thing together. It’s the kind of dish that works just as well on a warm night as it does on a plate in the middle of the table for everyone to help themselves.
1 cup (200g) black-eyed peas
3 corn cobs (1.2kg), husks removed
2 tablespoon olive oil
3 x 200g sirloin steaks, trimmed
2 teaspoon ground cumin
2 teaspoon smoked paprika
1 red onion (170g), halved, sliced thinly
250 gram heirloom tomatoes, halved
1 avocado (250g), chopped
2 fresh long red chillies, sliced thinly
1/2 cup fresh coriander leaves
2 tablespoon lime juice
2 tablespoon extra virgin olive oil
Chimichurri
2 clove garlic, crushed
1 cup coarsely chopped fresh flat-leaf parsley leaves
1/2 cup coarsely chopped fresh coriander leaves
1 teaspoon ground cumin
1 fresh small red chilli, chopped finely
1/2 cup (125ml) extra virgin olive oil
3 teaspoon lime juice
Recipe Inspiration: Warm Beef Salad with Black-Eyed Peas, Corn and Chimichurri (Women’s Weekly Food)
