1.Place black-eyed peas in a medium bowl of cold water; soak overnight.
2.Drain black-eyed peas. Cook peas in a large saucepan of boiling water for 15 minutes or until tender; drain. Rinse under cold water; drain well.
3.Meanwhile make chimichurri: Process garlic, herbs, cumin, chilli and 1 tablespoon of the oil until roughly chopped. With motor operating, add remaining oil in a thin steady stream until smooth. Stir in juice. Season to taste.
4.Brush corn with a little of the oil; season. Cook corn on a heated grill plate (or barbecue) over medium heat, turning occasionally, for 15 minutes or until charred and tender. Cool for 10 minutes. Cut kernels from cobs.
5.Brush steaks with a little of the oil, sprinkle with cumin and paprika; season. Cook steaks on heated grill plate over medium-high heat, for 3 minutes each side, depending on thickness, for medium rare or until cooked as desired. Remove from pan; cover with foil, rest for 5 minutes.
6.Place peas and corn kernels in a large bowl with onion, tomatoes, avocado, chilli, coriander, juice, extra virgin olive oil and a third of the chimichurri, season; toss gently to combine.
7.Serve salad topped with sliced steak and drizzled with remaining chimichurri.
You will need to start this recipe the day before as the black-eyed peas must be soaked overnight. Chimichurri is a traditional Argentinian herb sauce served with grilled meats.Note