Smoked Tea-Rubbed Steaks with Grilled Corn and Tomato Salsa
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.