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Grilled Rib−Eyes With A Smithfield Ham Cole Slaw
4
Rib − eye steaks; (12 to 14−ounce)
Vegetable oil
Creole seasoning
3
1
/4 Cup Plus 2 tablespoons vegetable oil
Pound Smithfield ham; julienne
Freshly ground black pepper
1
1
1
1
1
2
1
1
2
2
Cup Shredded carrots
Cup Thinly sliced red onions
/2 Pound White cabbage; shredded (about 2 cups)
/2 Pound Red cabbage; shredded (about 2 cups)
/2 Cup Chopped green onions; green parts only
Tablespoon Creole Mustard
Teaspoon Chopped garlic
/4 Cup Apple cider vinegar
Tablespoon Honey
1/2 Other Carbohydrates
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.
Yield: 4 servings
Grilled Rib−Eyes With A Smithfield Ham Cole Slaw
325
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