Recipe courtesy of Emeril Lagasse
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Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 servings

Ingredients

  • 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

Directions

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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