Smoked Tea-Rubbed Steaks With Grilled Corn And Tomato Salsa

Smoked Tea-Rubbed Steaks With Grilled Corn And Tomato Salsa
3.3 from 3 ratings
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.
Prep Time
Cook Time
Smoked Tea-Rubbed Steaks with Grilled Corn and Tomato Salsa
Total time: 35 minutes
  • 2 lapsong souchong tea bags
  • 1 teaspoon mccormick gourmetâ„¢ sicilian sea salt
  • 1 teaspoon brown sugar
  • 4 rib-eye steaks, trimmed (approx. 8 oz. each)
  • 1/4 teaspoon mccormick gourmet sicilian sea salt
  • 2 ear corns, husked
  • 3 plum tomatoes, halved
  • 2 teaspoon fresh lime juice
  • 1/2 teaspoon mccormick gourmet organic cumin, ground
  • 1/4 teaspoon mccormick gourmet organic garlic powder
  1. Open tea bags and pour loose tea into small bowl.
  2. Stir in 1 teaspoon of the sea salt and sugar.
  3. Season steaks with 1/2 teaspoon of the tea mixture per side.
  4. Refrigerate 1 hour or up to 3 hours for extra flavor.
  5. Grill steaks 6 to 8 minutes per side or until desired doneness.
  6. While steaks are marinating, grill corn over medium heat 6 to 7 minutes, turning often to cook on all sides without burning.
  7. Grill tomatoes 4 to 5 minutes or until charred and soft.
  8. Cool slightly.
  9. Cut corn kernels off cobs and coarsely chop tomatoes.
  10. Place in medium bowl.
  11. Add lime juice, cumin, garlic powder and remaining 1/4 teaspoon sea salt; gently toss to coat well.
  12. Serve with steaks.