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Grilled Angus New York Steak (or Lamb) with Crispy Buttermilk Sweet Onions & Black-Eye Pea Succotash
Pairs With 19 Block Cuvée
Yield Icon
4 Servings
Prep Time Icon
Prep Time:
15 Minutes
Cook Time Icon
Cook Time:
15 Minutes
Total Time Icon
Total Time:
30 Minutes


Ribeye Steak and Black-Eye Pea Succotash

  • 4  10 oz. Angus New York steaks or 4 6 oz Lamb T-bones
  • 1  lb Cooked black-eyed peas, preferably fresh
  • 4  Ears White corn, cooked and removed from cob
  • 1  ea Yellow & Red bell pepper, small dice
  • 1  tsp.  Garlic, minced
  • 1  bunch Chives, minced
  • 2  Tbs. Butter

Crispy Buttermilk Onions

  • 1 large Sweet onion
  • 1 cup Buttermilk
  • 1 cup All Purpose Flour seasoned w/ salt & pepper


Ribeye Steak and Black-Eye Pea Succotash

Season steaks with salt and black pepper, place on grill over medium heat.  Cook to desired temperature.  Remove and keep warm.

Melt the butter in a large sauté pan and add the garlic, cook for 10 seconds.

Add the peas, corn spinach and peppers, cook until peas are heated through.  Remove from heat add chives and season with salt and pepper.

Crispy Buttermilk Onions

Slice onions and soak in buttermilk for 10 minutes

Toss in flour mixture.  Then deep fry until crispy.

Place the succotash on a plate, slice the steaks and place on top with the crispy onions.


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