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.