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Ingredients
- 24 ounce Prime bone ribeye, in short tail
- 8 x Cloves roasted garlic
- 6 Tbsp. Chipotle pwdr
- 6 Tbsp. Kosher salt
- 1 Tbsp. Coarse grnd black pepper
- 6 Tbsp. Peanut oil
- Â Â Jalapeno jelly
- 4 x Jalapeno peppers, seeded and minced
- 1 c. New mexican red peppers, diced
- 2 c. Cider vinegar
- 4 c. Sugar
- 6 ounce Liquid pectin
Directions
- Rub paste over steak to thinly cover, chill for at least 4 hrs, tightly covered.
- Over warm heat, grill the steak for 10 min on one side and 8 min on the other. Slather jelly on meat and allow to rest for 5 min.
- Chipotle Paste
- Mix all ingredients in a bowl to create a paste.
- Jalapeno Jelly
- In a heavy 2 qt 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 min, stirring every 5 min. Be careful not to let the mix boil over.
- Turn off the heat and add in the pectin, slowly, mixing well. Turn the heat on again to high and cook till the mix comes back to a boil. Then let cold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1862g | |
| Calories 4142 | |
| Calories from Fat 787 | 19% |
| Total Fat 89.44g | 112% |
| Saturated Fat 15.15g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42345mg | 1764% |
| Potassium 1685mg | 48% |
| Total Carbs 847.01g | 226% |
| Dietary Fiber 24.7g | 82% |
| Sugars 811.38g | 541% |
| Protein 8.12g | 13% |
