Ingredients

• 4 c. Milo's Famous Sweet Tea
• ½ tbsp. dried minced onion
• ½ tbsp. dried minced garlic
• 1 tsp. salt
• 1 tsp. black pepper
• 1 lime, thinly sliced
• 3 sprigs fresh rosemary
• 4 ribeye steaks
• 10 oz. grape or cherry tomatoes (halved)
• 10 oz. frozen corn (cooked according to package instructions)
• 15 oz. black beans (drained and rinsed)
• 1/4 c. fresh cilantro, chopped
• 1/4 c. lime juice
• 1 tsp. salt
• 2 tsp. sugar
• 1 tsp. dried minced garlic

Instructions

1. FOR STEAK: 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.
9. 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.
10. Pour the sauce mixture over the salad and use a wooden spoon to fully coat.