Replace sugar with honey in tea

Have you tried using one green tea bag and one bag of herbal tea? There are many herbal tea sampler packs that you could get to try several flavors of tea. Since you are making iced tea, I would also recommend adding chopped fruit once the tea has chilled - I would imagine some crisp apples or even a fresh melon would add a really refreshing profile. You can even let the fruits steep in the chilled liquid, like a tea-sangria.

Another option is to create a flavored simple syrup in order to sweeten your iced tea. It's always better to use a simple syrup in a cold liquid than any kind of 'dry' sugar. Simple syrup is easy to make on the stove or in the microwave, and just add some flavors you might like while heating it. I wouldn't recommend vanilla for green tea (gut reaction), but maybe lavender, orange or cardamom?

If you're trying to avoid char, then switching to honey or any sugar is probably in the wrong direction. Sugar burns...quick.

I'd recommend three things overall specific to this crust:

1. Use less oil. If your oil is dripping off in buckets and causing significant fires - you've got too much. Just try a light brushing on the meat.

2. Use a different oil. EVOO isn't recommended for grilling mostly because of it burning at lower temps. It turns black, kinda nasty, and loses all its good flavor if it goes too long, too high. You can try extra light olive oil or really just a more standard canola or peanut oil.

3. Use the lid on your grill. A real fire in your grill consumes oxygen fast. If you leave the lid off, it can burn for much longer. With the lid on, fires are much much shorter. I'm an avid fan of grilling with the lid on and I never knew why people complained of flair ups till I did something with the lid off, its a lot worse for flair ups.

A general steak tip, especially for something like this with a crust - make sure your steaks are at room temperature before they go on the grill. If you're starting with a cold steak, you're going to have to grill it longer and there's a much greater risk to burn the crust.

Also, consider a quick sear on each side over direct heat till your crust gets the color you want, and then move it off to indirect heat to finish.