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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.
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)
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™ Cumin, Ground
1/4 teaspoon McCormick Gourmet™ Garlic Powder, California
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.
(Amount per serving)