Grilled Rib-Eyes With A Smithfield Ham Cole Slaw

Recipe Ingredients

4		(12 to 14 oz) rib-eye steaks
		Vegetable oil
		Creole seasoning
3/4 cup	177ml	Vegetable oil - plus
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Smithfield ham - julienned
		Freshly-ground black pepper - to taste
1 cup	110g / 3.9oz	Shredded carrots
1 cup	62g / 2.2oz	Thinly-sliced red onions
1/2 lb	227g / 8oz	White cabbage - shredded (abt 2 cups)
1/2 lb	227g / 8oz	Red cabbage - shredded (abt 2 cups)
1/2 cup	31g / 1.1oz	Chopped green onions, green parts only
2 tablespoons	30ml	Creole mustard
1 teaspoon	5ml	Chopped garlic
1/4 cup	59ml	Apple cider vinegar
2 tablespoons	30ml	Honey

Recipe Instructions

Preheat heat the grill. Season the steaks with the vegetable oil and Creole seasoning. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare.

In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the ham and cook for 2 to 3 minutes. Season with freshly ground pepper. Remove the ham and drain on paper towels. Reserve the ham fat.

In a mixing bowl, combine the carrots, red onions, cabbages and green onions. Toss well. In a blender, combine the reserved ham fat, mustard, garlic, vinegar and honey. Blend well. Season with salt and pepper. With the blender running, slowly add the remaining 3/4 cup of the oil. Blend until the dressing thickens and coats the back of a spoon. Season with salt and pepper. Add the dressing and crispy ham to the vegetable mixture. Toss well. Season with salt and pepper.

To serve, spoon the sauce in the center of each plate. Lay the steaks over the sauce. Mound the cole slaw in the center of the steak.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD - NETWORK

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