Chipotle Steak with Jalapeno Salsa

Makes:: 6 servings
Time to Prepare:: 2:10
Time to Cook:: 0:45

Ingredients

24 oz

Beef, short loin, porterhouse steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw
CHIPOTLE PASTE:
8 clove

Garlic
6 tbls

Chili Powder
6 tbls

Table Salt
1 tbls

Black Pepper
6 tbls

Peanut Oil
SAUCE:
4 med

Jalapeno Peppers
1 cup

Red Peppers, Sweet
2 cup

Cider Vinegar
4 cup

Sugar, granulated
6 oz

Pectin Dry Mix, unsweetened

Directions

1. Chipotle paste: Mix roasted garlic, chipotle powder, salt, black pepper, and peanut oil in a bowl to form a paste. Rub paste over steak to thinly cover, refrigerate for at least 2 hours, tightly covered.

2. 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.

3. In a heavy 2 quart sauce pan over high heat, combine the red peppers, jalapenos, sugar, pectin, and vinegar. 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.

4. Serve warm sauce over steaks.