STEAK ON BLACK EYE RECIPES

STEAK WITH CORN AND BLACK-EYED PEA SALAD RECIPE - REAL SIMPLE

Steak With Corn and Black-Eyed Pea Salad Recipe - Real Simple image

Provided by Dawn Perry

Total Time 20 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil, plus more for the grill
1?½ pounds strip or sirloin steaks (1 1/2 inches thick)
1 tablespoon seafood seasoning (such as Old Bay)
kosher salt and black pepper
2 ears corn, shucked
1 small red onion, cut into 1/2-inch wedges
1 15.5-ounce can black-eyed peas, rinsed
2 tablespoons chopped fresh chives
1 tablespoon red wine vinegar

Steps:

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Season the steaks with the seafood seasoning and ¼ teaspoon each salt and pepper. Brush the corn and onion with 2 tablespoons of the oil and season with ¼ teaspoon each salt and pepper.
Grill until an instant-read thermometer inserted into the center of each steak registers 130°F, 3 to 4 minutes per side for medium-rare. Grill the corn and onion, turning occasionally, until tender, 5 to 7 minutes. Let the steak rest 5 minutes before slicing.
Cut the kernels off the cobs and combine with the onion, black-eyed peas, chives, vinegar, and the remaining tablespoon of oil, in a medium bowl. Serve with the steak.

Nutrition Facts : Calories 400 calories, CarbohydrateContent 20 g, CholesterolContent 74 mg, FatContent 19 g, FiberContent 4 g, ProteinContent 37 g, SaturatedFatContent 5 g, SodiumContent 931 mg, SugarContent 2 g

SOUTHERN BLACK EYE PEAS RECIPE - TASTE OF SOUTHERN

Southern Black Eye Peas Recipe - Taste of Southern image

A part of the Southern diet for nearly 300 years, it doesn't matter if you call them Black eye, Black Eyed or Black-Eye Peas, this is a great side dish for just about any meal. You're certain to find them on almost every Southern table on New Year’s Day, along with a pot of collards and skillet baked cornbread.

Provided by Steve Gordon

Total Time 9 hours 15 minutes

Prep Time 8 hours

Cook Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 – 16 ounce bag of dried Black Eye Peas
4 – ounces of Pork Seasoning: Hog Jowl, Fatback, Ham Hock
1 – Tablespoon of Sugar
1 – teaspoon of Black Pepper
1 – teaspoon of Salt, more or less to suit your personal taste
1/2 – medium Onion, chopped
8-10 – cups of water

Steps:

Open package of dry beans and spread out on a large plate or pan.
Sort through peas, removing any stones, sticks or hard objects. Discard any dark looking beans.
Place peas in a large pot and cover with about 2 inches of cool water. Set aside to soak.
Let soak about 6 hours or preferably overnight. See package for other options.
Next morning, pour peas into a colander and drain. Rinse under cool running water till clean.
In a large pot, place about 8 to 10 cups of water. Bring to a boil on medium-high heat.
Place a few slits in your pork seasoning of choice and add to the boiling water.
Reduce to medium-heat and let simmer for about 30 minutes.
Add the rehydrated peas to the pot of water.
Bring the peas back to a boil then reduce heat to medium-low. Simmer for 45 minutes.
Stir the peas about every 15 minutes watching that the liquid doesn’t boil away. Add more if needed.
After about 45 minutes, remove the pork seasoning and set aside to cool.
Add the sugar and then the black pepper and stir well. Taste to see if more salt is needed.
Most beans absorb a lot of salt. Add a little at a time, let cook a minute or two and taste again.
Chop up half a medium onion. Chop any meat portion of the hog jowl and add both to pot.
Let the onions cook on medium-low heat until they are translucent. Continue to stir about every 10 minutes.
Taste the peas for tenderness. When cooked to your liking,remove from heat and serve.
Enjoy!!!

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