by Oui, Chef
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cookinginvictoria's Testing Notes:
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Expand1 1/2 cup Lapsang Souchong tea leaves Ask a question about this ingredient
1/4 cup kosher salt Ask a question about this ingredient
1/4 cup red pepper flakes Ask a question about this ingredient
1/4 cup chipotle chili powder Ask a question about this ingredient
1/4 cup garlic powder Ask a question about this ingredient
2 tablespoons cayenne pepper Ask a question about this ingredient
2 tablespoons dried chives Ask a question about this ingredient
2 tablespoons five spice powder Ask a question about this ingredient
Enough flank steak to feed four people Ask a question about this ingredient
2 large, ripe mangoes peeled and cut into 1/4 inch dice Ask a question about this ingredient
1 small red onion cut into 1/4 inch dice Ask a question about this ingredient
1 Jalapeno pepper, finely minced Ask a question about this ingredient
1 tablespoon sambal (chili paste) Ask a question about this ingredient
1 tablespoon fresh ginger, peeled and finely minced Ask a question about this ingredient
1/3 cup freshly squeezed lime juice Ask a question about this ingredient
kosher salt and fresh ground white pepper to taste Ask a question about this ingredient
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.
Ask a question about this stepFor 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.
Ask a question about this stepFor 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.
Ask a question about this stepI'll tea smoke anything, thanks for the recipe.
Yet another have-to-try recipe. LOVE the rub and spicy salsa, Steve! Thumbs up!
This looks mind-blowingly delicious. I'm strongly feeling that you should just come over tonight and cook it for us! ;-) Barring that, I'm saving it to try myself.
I love the idea of a spice rub with tea leaves. I look forward to trying this.
https://marktwendell.com/Hukwa.htm
Mark Wendell is in Acton MA, and there should be stores selling the Hu Kwa teas. The web site doesn't have a retail list, but they ship, and you can contact them about picking it up there. I know my store sold it years ago and it was popular. Nice tins too. It's more mellow than the usual Lapsang, if I remember correctly. When I retired I was getting good quality teas from an importer in Vermont, Vermont Tea and Trading, but no Hu Kwa.
What an amazing flavor combo! I'm hooked on Lapsang Souchong too. I've been drinking Hu-Kwa from Mark Wendell, which isn't as smoky as some.
Thanks, Midge. I'd love to try the Hu-Kwa, where do you get it around here? - S
I love Lapsang Souchong! I typically get one called Pine Smoked Black made by Tao of Tea. It's got a rich smoky flavor & I bet it goes beautifully with the salsa. Gorgeous recipe!
Thanks, hardlikearmour. I've had the lapsang from Tao of Tea and love it! - S
I am lucky to have a great tea place nearby in Northampton, but they also do an online business. Mary Lou and Bob travel to hand select many of the teas they carry. Every time I visit they seem to have another book out, too: http://www.teatrekker.com/main.htm
The spiciness of the rub looks like it would be a perfect combination with the mango salsa! I have the same question aargersi does - can you tell us a little about the tea leaves, and a good sub if we can't find Lapsang Souchong?
It's more common than you might think. If you can't find any, I will mail you and aargesi some! It is maybe like a very smokey Earl Grey? I want to try this this weekend.
About Lapsang Souchong: this tea is smoked over wood fires in traditional practice. When I first drank it, I made it at my desk at a very conventional work place. People would come over for a whiff, and say "Eeuw, it smells like creosote." They were right. I now find it too strong to brew alone, so I add a few pinches to another tea as base. One option for a substitute is a smoky Russian Caravan tea. But any place that sells bulk tea is likely to have it.
susan g gives a great description of the tea here. To me, it smells like a campfire (and I mean that in a good way), it IS a strong tea, but one I enjoy drinking on a cold winter day, its too heavy for summer. I find it pretty readily around here. Thanks for you lovely comment, Suzanne! - S
This looks great - we love mango salsa too - I am not familiar with that tea - is there something common and comparable so I can "taste" it in my mind?
Thanks, aargersi. Close your eyes and think campfire. That's the tea. - S
Thanks, lapadia...I hope you give it a try this grilling season.
Thanks, Sagegreen. Hot-fruity salsa makes just about everything taste better! - S
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I've never thought to use a smokey tea like this in a in a rub! Sounds incredible, and I love sweet-spicy hot salsas with everything from beef to fish. Another great one to try. Thanks Oui, Chef!