4 (12 to 14-ounce) rib-eye steaks
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
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