Chipotle Rubbed Cowboy Steak With Jalapeno Jelly

Recipe Ingredients

24 oz	681g	Prime bone-in ribeye steaks
		Chipotle Paste
8		Roasted garlic
6 tablespoons	90ml	Chipotle powder
6 tablespoons	90ml	Kosher salt
1 tablespoon	15ml	Coarse ground black pepper
6 tablespoons	90ml	Peanut oil
		Jalapeno Jelly
4		Jalapeno peppers - seeded and chopped
1 cup	146g / 5.1oz	New Mexican red peppers - diced
2 cups	474ml	Cider vinegar
4 cups	792g / 27oz	Sugar
6 oz	170g	Liquid pectin

Recipe Instructions

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.

Source:
GRILLIN' and CHILLIN' SHOW #GR3625

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