Milo’s Sweet Tea Marinated Steaks with Confetti Corn Salad

Prep Time
10 Minutes

Cook Time
20 Minutes


  • 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


  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.