Smoked-Tea Rubbed Steak With Mango-Ginger Salsa

Name: Smoked-Tea Rubbed Steak With Mango-Ginger Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smoked-Tea Beef Rub; 1 1/2 cups Lapsang Souchong tea leaves; 1/4 cup kosher salt; 1/4 cup red pepper flakes; 1/4 cup chipotle chili powder; 1/4 cup garlic powder; 2 tablespoons cayenne pepper; 2 tablespoons dried chives; 2 tablespoons five spice powder; Enough flank steak to feed four people; Mango-Ginger Salsa; 2 large, ripe mangoes peeled and cut into 1/4 inch dice; 1 small red onion cut into 1/4 inch dice; 1 Jalapeno pepper, finely minced; 1 tablespoon sambal (chili paste); 1 tablespoon fresh ginger, peeled and finely minced; 1/3 cup freshly squeezed lime juice; kosher salt and fresh ground white pepper to taste

Servings: persons

Smoked-Tea Beef Rub
1 1/2 cups Lapsang Souchong tea leaves
1/4 cup kosher salt
1/4 cup red pepper flakes
1/4 cup chipotle chili powder
1/4 cup garlic powder
2 tablespoons cayenne pepper
2 tablespoons dried chives
2 tablespoons five spice powder
Enough flank steak to feed four people
Mango-Ginger Salsa
2 large, ripe mangoes peeled and cut into 1/4 inch dice
1 small red onion cut into 1/4 inch dice
1 Jalapeno pepper, finely minced
1 tablespoon sambal (chili paste)
1 tablespoon fresh ginger, peeled and finely minced
1/3 cup freshly squeezed lime juice
kosher salt and fresh ground white pepper to taste

1
For the spice rub, combine all ingredients in a bowl. * This recipe makes a LOT of tea rub. Feel free to halve, or even quarter the recipe if you desire. Store leftover rub in a ziploc bag in your freezer, where it will last practically forever. Note: Bulk tea leaves will generally be coarser and will therefor give you and more textured / crunchy coating on the steak. Tea pulled from tea bags will be finer and leave you with a smoother rub.
2
For the salsa: Combine all ingredients in a mixing bowl, season to taste with salt and pepper. Use immediately or refrigerate for up to 2 days.
3
For the steak: Remove the steak from the fridge and rub all over with the smoked-tea spice mix. Wrap tightly in plastic wrap and let sit for about an hour to come to room temperature. Grill over a medium-high flame for only 2-3 minutes per side for medium rare. Let rest 5 minutes before cutting across the grain, and serving with the mango-ginger salsa.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Smoked-Tea Beef Rub, 1 1/2 cups Lapsang Souchong tea leaves, 1/4 cup kosher salt, 1/4 cup red pepper flakes, and more.

Yes, Smoked-Tea Rubbed Steak With Mango-Ginger Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!