Chipotle Rubbed Cowboy Steak with Jalapeno Jelly

Main Ingredient: Beef
Course: Jams and jellies Various Main Dishes
Yield:

Chipotle Rubbed Cowboy Steak with Jalapeno Jelly ingredients

24 oz prime bone in short tail ribeye
--chipotle paste--
8 clv roasted garlic
6 T chipotle powder
6 T Kosher salt
1 T Coarsely ground black pepper
6 T Peanut oil
--jalapeno jelly--
4 jalapeno peppers -- seeded and chopped
1 c new mexican red peppers -- diced
2 c Cider vinegar
4 c Sugar
6 oz Liquid pectin

Cooking Chipotle Rubbed Cowboy Steak with Jalapeno Jelly

1. Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.
2. Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other.
3. Slather jelly on meat and allow to rest for 5 minutes.
4. Chipotle Paste: Mixi all ingredients in a bowl to form a paste.
5. Jalapeno Jelly: In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil.
6. Reducei heat to medium and simmer for 20 minutes, stirring every 5 minutes.
7. Be careful not to let the mixture boil over.
8. Turn off the heat and add the pectin, slowly, mixing well.
9. Turn the heat on again to high and cook until the mixture comes back to a boil.
10. Then let cool.
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