- 4 (12 to 14-ounce) rib-eye steaks
- Vegetable oil
- Creole seasoning
- 3/4 cup plus 2 tablespoons vegetable oil
- 1 pound Smithfield ham, julienne
- Freshly ground black pepper
- 1 cup shredded carrots
- 1 cup thinly sliced red onions
- 1/2 pound white cabbage, shredded (about 2 cups)
- 1/2 pound red cabbage, shredded (about 2 cups)
- 1/2 cup chopped green onions, green parts only
- 2 tablespoons Creole Mustard
- 1 teaspoon chopped garlic
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 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.
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