Sweet Tea Marinated Steak 

This Sweet Tea Marinated Steak is summer on a plate! Grilled Ribeye steak in a mouthwatering marinade topped with a vibrant corn salad

Ingredients

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

Instructions

For the Steaks

1. 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.
2. Place the ribeyes in the back and properly seal.
3. Place bag in the fridge for 2-8 hours.
4. When ready to cook, remove from the fridge and discard the liquid, limes, and rosemary.
5. Heat a grill to 400F.
6. Sprinkle each side of each steak with salt and pepper.
7. Cook steaks for 8-10 minutes per side or until internal temperature reaches 140-160F. (Medium Well is around 150).
8. Serve topped with Confetti Corn Salad.

For the Confetti Corn Salad

1. 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.
2. Pour the sauce mixture over the salad and use a wooden spoon to fully coat.