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.

Makes 4 servings.

Prep Time: 15 minutes
Refrigerate Time: 1 hour
Cook Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 446
Sodium: 729mg
Fat: 22g
Carbohydrates: 12g
Cholesterol: 163mg
Fiber: 2g
Protein: 50g

Smoked Tea-Rubbed Steaks with Grilled Corn and Tomato Salsa

Ingredients

2 Lapsong Souchong tea bags
1 1/4 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt, divided
1 teaspoon brown sugar
4 rib-eye steaks, trimmed (about 8 ounces each)
2 ears corn, husked
3 plum tomatoes, halved
2 teaspoons fresh lime juice
1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground
1/4 teaspoon McCormick® Gourmet Collection Garlic Powder

Directions

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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