The chic coupling of sea salt and smoked tea creates a quick, savory rub for steaks. Serve with a cumin-spiced grilled corn and tomato salsa.
15m
PREP TIME
20m
COOK TIME
446
CALORIES
10
INGREDIENTS
Servings: 4
Ingredients
- Smoked Tea-Rubbed Steaks
- 2 Lapsong Souchong tea bags
- 1 teaspoons McCormick Gourmet™ Sicilian Sea Salt
- 1 teaspoon brown sugar
- 4 rib-eye steaks, trimmed (about 8 ounces each)
- Grilled Corn and Tomato Salsa
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 2 ears corn, husked
- 3 plum tomatoes, halved
- 2 teaspoons fresh lime juice
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
INSTRUCTIONS
- 1 Open tea bags; 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
- 2 Meanwhile, 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
- 3 Grill steaks 6 to 8 minutes per side or until desired doneness. Serve with corn and tomato salsa
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