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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From BHG Recipes for Indoor Grills. Ingredients:
1/4 cup jalapeno jelly |
1/4 cup ketchup |
4 rib eye steaks, 1-inch thick |
2 tablespoons jalapeno jelly |
1 tablespoon lime juice |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
10 ounces frozen corn, thawed |
3/4 cup red bell pepper, chopped |
1/4 cup green onion, finely chopped |
1 jalapeno, seeded, finely chopped |
Directions:
1. Preheat indoor electric grill.
2. For Glaze:.
3. In a small saucepan melt the jelly; stir in ketchup; set aside.
4. Trim fat from steaks.
5. Place steaks on the grill rack.
6. If using a covered grill, close lid.
7. Grill until steaks are desired doneness.
8. (For a covered grill, allow 4-6 minutes for medium rare or 6-8 minutes for medium, brushing once with glaze the last 1-2 minutes of grilling. For an uncovered grill, allow 8-12 minutes for medium rare or 12-15 minutes for medium, turning once halfway through and brushing occasionally with glaze the last half of grilling).
9. Meanwhile, for relish, in another small saucepan, stir together the 2 tablespoons jelly, lime juice, chili powder, and cumin.
10. Cook and stir until jelly is melted and mixture is bubbly.
11. Stir in corn, bell pepper, green onions, and jalapeno.
12. Cook and stir just until heated through.
13. Season to taste with salt.
14. Serve the steaks with relish.
15. If desired, garnish with additional green onions.
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