Jalapeņo-Glazed Ribeyes with Corn Relish

1/4 C. jalapeņo pepper jelly
1/4 C. catsup
4 beef ribeye steaks, cut 1 inch thick
2 T. jalapeno pepper jelly
1 T. lime juice
1/2 t. chili powder
1/4 t. ground cumin
1 (10 oz.) package frozen whole kernel corn, thawed (2 cups)
3/4 C. chilled red sweet bell pepper
1/4 C. finely chopped green onions
1 fresh jalapeņo pepper, seeded, finely chopped

For glaze, in small bowl stir together 1/4 cup pepper jelly and the catsup. Set aside.

To grill ribeyes place on heated grill, turning once, grill to desired doneness, brushing with the glaze the last 5 minutes of grilling time. (Allow 8 to 12 minutes for medium-rare or 15 minutes for medium doneness.)

For relish, in a saucepan stir together 2 tablespoons pepper jelly, lime juice, chili powder and cumin. Cook and stir until mixture is bubbly. Stir in corn, sweet pepper, onion and fresh jalapeno. Cook and stir until just heated through. Season with salt. Serve steaks with corn relish.

Serves 4.
 


   






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