Smoked-Tea Rubbed Steak With Mango-Ginger Salsa

• 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.

rub, lapsang, kosher salt, red pepper, chipotle chili powder, garlic powder, cayenne pepper, chives, five spice powder, flank steak, mango, mangoes, red onion, pepper, sambal, fresh ginger, freshly squeezed lime juice, kosher salt

Taken from food52.com/recipes/13401-smoked-tea-rubbed-steak-with-mango-ginger-salsa (may not work)