Chipotle rubbed cowboy steak with jalapeno jelly(gc)

24      ounces        prime bone
                        --in short tail ribeye
                        --chipotle paste--
   8      cloves        roasted garlic
   6      tablespoons   chipotle powder
   6      tablespoons   kosher salt
   1      tablespoon    coarse ground black pepper
   6      tablespoons   peanut oil
                        --jalapeno jelly--
   4                    jalapeno peppers -- seeded and chopped
   1      cup           new mexican red peppers -- diced
   2      cups          cider vinegar
   4      cups          sugar
   6      ounces        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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted  by Gail Shermeyer  on Jun 22, 1997