New York Strip Steak with Crisp Black Eyed Peas, Kale, California Avocado and Preserved Lemon Vinaig

Ingredients

• 2 cups cooked black eyed peas
• 2 cups plus 1 Tbsp. canola oil
• 1/2 tsp. fine sea salt, plus extra to taste
• 1/2 tsp. freshly ground black pepper
• 2 10-ounce NY strip steaks, about 1-in. thick
• 2 Tbsp. unsalted butter
• 1 Tbsp. Dijon mustard
• 1 Tbsp. freshly squeezed lemon juice
• 3 Tbsp. olive oil
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. minced preserved lemon
• 1 ripe, Fresh California Avocado, peeled, seeded and cut into ¼-in. dice
• 1/2 lb. tender kale leaves, finely chopped