10ouncesfrozen corncooked according to package instructions
12ouncescrumbled feta
15ouncesblack beansdrained and rinsed
1/4cupfresh cilantrochopped
1/4cuplime juice
1teaspoonsalt
2teaspoonssugar
1teaspoondried minced garlic
Instructions
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.
Notes
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.