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Hot Ribeye Bites

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 1/4 cup jalapeno pepper jelly
  
• 2 Tbsp Kansas City steak seasoning (or regular steak seasoning)
  
• 2 boneless beef ribeye steaks, cut 1 inch thick (about 1-1/4 lb.) or 1 boneless beef top sirloin steak
  
• 24 pickled baby banana chile peppers, or other mild baby chile peppers *
  






Instructions



1. For glaze, in a small saucepan, stir together pepper jelly and steak seasoning. Cook and stir for 1 to 2 minutes over low heat or until jelly is melted. Set aside.
   
   
2. To broil: Preheat broiler. Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from the heat to desired doneness, turning the steaks once. For ribeye steaks, allow 12 to 14 minutes for medium-rare or 15 to 18 minutes for medium doneness. Brush steaks with glaze during the last 5 minutes and turn again to glaze the other side. OR --
   
   
3. To grill: Place the steaks on the grill rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning steaks once. Brush with glaze during the last 5 minutes. For ribeye steaks, allow 11 to 15 minutes for medium-rare, or 14 to 18 minutes for medium doneness. Or, for top sirloin, allow 14 to 18 minutes for medium-rare, or 18 to 22 minutes for medium.
   
   
4. Cut steak into 1-inch cubes. Top each cube with a pickled pepper.
   
   Makes about 24 appetizer servings.
   
   






Final Comments


* Make sure the pickled peppers you use are a mild variety or your guests will really feel the burn.