Chipotle Rubbed Cowboy Steak with Jalapeno Jelly
Yield
8 servingsPrep
10 minCook
25 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
prime rib roast
|
*
|
| 1 | x |
chipotle paste
|
* |
| Jelly | |||
| 4 | each |
jalapeño pepper
chopped |
*
|
| 1 | cup |
new mexico chile
|
* |
| 2 | cups |
apple cider vinegar
|
|
| 4 | cups |
sugar
|
|
| 6 | ounces |
liquid pectin
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
prime rib roast
|
*
|
| 1 | x |
chipotle paste
|
* |
| Jelly | |||
| 4 | each |
jalapeño pepper
chopped |
*
|
| 237 | ml |
new mexico chile
|
* |
| 473 | ml |
apple cider vinegar
|
|
| 946 | ml |
sugar
|
|
| 173.4 | ml/g |
liquid pectin
|
* |
Directions
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.
