Soak black-eyed peas in cold water overnight.

Drain and cook black-eyed peas in boiling water for 15 minutes or until tender. Rinse and drain.

Prepare chimichurri by processing garlic, herbs, cumin, chili pepper and 1 tbsp of oil until coarsely chopped.

With the motor running, slowly add the remaining oil until smooth. Stir in lime juice and season to taste.

Brush corn with oil and season. Grill on medium heat, turning occasionally, for 15 minutes or until charred and tender.

Cool corn and cut kernels from the cobs.

Brush steaks with oil, sprinkle with cumin and paprika, and season.

Grill steaks on medium-high heat for 3 minutes per side for medium-rare.

Remove steaks from the grill, cover loosely with foil, and let stand for 5 minutes before slicing.

In a large bowl, combine peas, corn, onion, tomatoes, avocado, chili pepper, cilantro, lime juice, extra virgin olive oil and a third of the chimichurri.

Season and toss gently to combine the salad.

Serve the salad topped with sliced steak and drizzled with the remaining chimichurri.