Go Back
+ servings
sweet tea marinated steaks topped with corn salad

Sweet Tea Marinated Ribeyes with Tomato Corn Salsa

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate: 8 hours
Total Time: 8 hours 30 minutes
Servings: 4 people
Calories: 568kcal
This Sweet Tea Marinated Steak is summer on a plate! Grilled Ribeye steak in a mouthwatering marinade topped with a vibrant corn salad
Print Recipe


For the Steaks

  • 4 cups Milo's Famous Sweet Tea
  • 1/2 tablespoon dried minced onion
  • 1/2 tablespoon dried minced garlic
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 lime thinly sliced
  • 3 sprigs fresh rosemary
  • 4 Ribeye Steaks

For the Confetti Corn Salad

  • 10 ounces grape or cherry tomatoes halved
  • 10 ounces frozen corn cooked according to package instructions
  • 12 ounces crumbled feta
  • 15 ounces black beans drained and rinsed
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup lime juice
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon dried minced garlic


For the Steaks

  • In a large bowl, whisk together the tea, onion, garlic, salt, and pepper. Pour into a large ziplock bag and add in the lime slices and rosemary sprigs.
  • Place the ribeyes in the back and properly seal.
  • Place bag in the fridge for 2-8 hours.
  • When ready to cook, remove from the fridge and discard the liquid, limes, and rosemary.
  • Heat a grill to 400F.
  • Sprinkle each side of each steak with salt and pepper.
  • Cook steaks for 8-10 minutes per side or until internal temperature reaches 140-160F. (Medium Well is around 150).
  • Serve topped with Confetti Corn Salad.

For the Confetti Corn Salad

  • In a large bowl, stir together the tomatoes, corn, feta, black beans, and cilantro. In a separate small bowl, whisk together the lime juice, salt, sugar, and garlic.
  • Pour the sauce mixture over the salad and use a wooden spoon to fully coat.


  • Use a meat thermometer to check the internal temperature of the steak.
  • It's important to let your steak rest! A 5 minute rest period allows all those lovely steak juices evenly redistribute. If you cut into the meat early they’ll just end up on the plate instead of in the steak.
  • Make sure to use a preheated grill, this allow the steak edges to caramelize nicely.
  • Grill time will varies based on size and thickness of the steaks, the temperature of the grill and the temp of steaks to begin with.
  • Serve with a tall, ice cold glass of sweet tea!


Calories: 568kcal | Carbohydrates: 79g | Protein: 25g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 3300mg | Potassium: 882mg | Fiber: 13g | Sugar: 31g | Vitamin A: 795IU | Vitamin C: 31mg | Calcium: 471mg | Iron: 4mg