Warm beef salad with black-eyed peas, corn and chimichurri

Tender, delicious and full of colour; warm beef salad with black-eyed peas, corn and chimichurri.

  • 25 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Warm beef salad with black-eyed peas, corn and chimichurri
  • 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
  • 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


Warm beef salad with black-eyed peas, corn and chimichurri
  • 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.

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