4 ratings

Smoked Tea-Rubbed Steaks with Grilled Corn and Tomato Salsa

The perfect steak for tea lovers
Smoked Tea-Rubbed Steaks with Grilled Corn and Tomato Salsa

Rub your steaks in a mix of tea, sea salt and brown sugar, serving it with a homemade grilled corn and tomato salsa.

This recipe is courtesy of McCormick.

Ready in
35 m
15 m
(prepare time)
20 m
(cook time)
Calories Per Serving


For the steaks

  • 2 Lapsong Souchong tea bags
  • 1 Teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1 Teaspoon brown sugar
  • 4 rib-eye steaks, trimmed (approx. 8 oz. each)

For the salsa

  • 1/4 Teaspoon McCormick Gourmet Sicilian Sea Salt
  • 2 ear corns, husked
  • 3 plum tomatoes, halved
  • 2 Teaspoons fresh lime juice
  • 1/2 Teaspoon McCormick Gourmet Organic Cumin, Ground
  • 1/4 Teaspoon McCormick Gourmet Organic Garlic Powder


For the steaks

Open tea bags and pour loose tea into small bowl.

Stir in 1 teaspoon of the sea salt and sugar.

Season steaks with 1/2 teaspoon of the tea mixture per side.

Refrigerate 1 hour or up to 3 hours for extra flavor.

Grill steaks 6 to 8 minutes per side or until desired doneness.

For the salsa

While steaks are marinating, grill corn over medium heat 6 to 7 minutes, turning often to cook on all sides without burning.

Grill tomatoes 4 to 5 minutes or until charred and soft.

Cool slightly.

Cut corn kernels off cobs and coarsely chop tomatoes.

Place in medium bowl.

Add lime juice, cumin, garlic powder and remaining 1/4 teaspoon sea salt; gently toss to coat well.

Serve with steaks.