Fried steak with beans

Ingredients:

• 1 medium red onion, sliced ​​into rings
• 0.7 kg skirt steak, patted dry with a paper towel
• 6 tbsp. l. olive oil
• 2 bunches small turnips, trimmed and quartered, or 3 medium turnips, peeled and cut into pieces
• 1 can (400g) black-eyed beans, rinsed
• 2 plum tomatoes, seeded and diced
• 2 tsp red wine vinegar
• 4 fresh basil leaves, torn
• 1 tbsp chopped fresh chives

Preparation:

1. Preheat a grill pan over high heat. Cook the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl, then rub the mixture over the steak. Cook until lightly charred, 3-4 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes.
2. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the turnips and cook until tender, about 8 minutes. Add the beans and tomatoes and cook for 3 minutes. Stir in the onion rings and vinegar and remove from heat.
3. Slice the steak along the grain into 7-cm pieces, then thinly slice the meat against the grain. Mix the basil and onion with the beans and serve with the steak.