The curry powder and the chili powder combine to give the steaks quite a zip and a true back-yard flavor, even when the steaks are broiled indoors. A 2½-pound, well-trimmed, center-cut strip or tenderloin roast may be rubbed whole with the marinade and roasted in a 375° oven for 35 minutes before slicing and serving.
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cracked black pepper
- 1 tablespoon curry powder
- 2 tablespoons fresh lime juice
- 6 well-trimmed 6-ounce steaks, strip or tenderloin, 1 inch thick
- 2 tablespoons peanut oil
- 1 tablespoon chili powder
- ¼ cup cored, seeded, and minced green pepper
- ¼ cup water
- 1 (15-ounce) can black-eyed peas, rinsed
- 2 cups seeded and diced fresh garden tomatoes
- ¼ cup minced green onion
In a small bowl, whisk together the vegetable oil, black pepper, curry powder, and lime juice. Brush the steaks with this marinade and allow them to rest for 15 minutes, turning once.
Light the grill or oven broiler.
In a large skillet over high heat, combine the peanut oil, chili powder, and green pepper. Sauté for 1 minute, lower the heat to medium, stir in the water and black-eyed peas, and simmer for 5 minutes. Add the diced tomatoes, stir well, and add the green onion. Set aside to cool. The chili should be served at room temperature.
Grill or broil the steaks for 3 minutes per side, turning only once for rare. Allow to rest for 5 minutes before spooning the black-eyed pea chili over them.