Any meals cooked on the grill, whether or not or not it’s meat or greens, will tackle splendidly smoky flavors. To improve that smokiness, do this rub produced from Lapsong Souchong tea! It is nice but smoky, and positive to please even the pickiest of palates!

Adapted from


Smoked Tea-Rubbed Steaks:

  • 2 Lapsong Souchong tea luggage
  • 1 teaspoons sea salt
  • 1 teaspoon brown sugar
  • four rib-eye steaks, trimmed (about eight ounces every)

Grilled Corn and Tomato Salsa:

  • 1/four teaspoon sea salt
  • 2 ears corn, husked
  • three plum tomatoes, halved
  • 2 teaspoons contemporary lime juice
  • half of teaspoon floor cumin
  • 1/four teaspoon garlic powder


  1. Open tea luggage; pour unfastened tea into small bowl. Stir in 1 teaspoon of the ocean salt and sugar. Season steaks with half of teaspoon of the tea combination per aspect. Refrigerate 1 hour or as much as three hours for further taste.
  2. Meanwhile, grill corn over medium warmth 6 to 7 minutes, turning usually to cook dinner on all sides with out burning. Grill tomatoes four to five minutes or till charred and comfortable. Cool barely. Cut corn kernels off cobs and coarsely chop tomatoes. Place in medium bowl. Add lime juice, cumin, garlic powder and remaining 1/four teaspoon sea salt; gently toss to coat properly.
  3. Grill steaks 6 to eight minutes per aspect or till desired doneness. Serve with corn and tomato salsa.

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