Any food cooked on the grill, whether it be meat or vegetables, will take on wonderfully smoky flavors. To increase that smokiness, try this rub made from Lapsong Souchong tea! It is sweet yet smoky, and sure to please even the pickiest of palates!
Ingredients:
Smoked Tea-Rubbed Steaks:
- 2 Lapsong Souchong tea bags
- 1 teaspoons sea salt
- 1 teaspoon brown sugar
- 4 rib-eye steaks, trimmed (about 8 ounces each)
Grilled Corn and Tomato Salsa:
- 1/4 teaspoon sea salt
- 2 ears corn, husked
- 3 plum tomatoes, halved
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Directions:
- 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.
- 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.
- Grill steaks 6 to 8 minutes per side or until desired doneness. Serve with corn and tomato salsa.
