Recipe - Chipotle Rubbed Cowboy Steak With Jalapeno Jelly

24 ounce Prime bone ribeye; in short
tail
chipotle paste
8 Cloves roasted garlic
6 tablespoon Chipotle powder
6 tablespoon Kosher salt
1 tablespoon Coarse ground black pepper
6 tablespoon Peanut oil
Jalapeno jelly
4 Jalapeno peppers; seeded and
chopped
1 cup New mexican red peppers;
minced
2 cup Cider vinegar
4 cup Sugar
6 ounce Liquid pectin

Rub paste over steak to thinly cover, refrigerate for at least 4 hours,
tightly covered.

Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on
the other. Slather jelly on meat and allow to rest for 5 minutes.

Chipotle Paste

Mix all ingredients in a bowl to form a paste.

Jalapeno Jelly

In a heavy 2 quart sauce pan over high heat, combine the peppers,
jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and
simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the
mixture boil over.

Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on
again to high and cook until the mixture comes back to a boil. Then let
cool.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3625

Posted to MCRecipe Digest V1 #793 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997