Title: Grilled Rib-Eyes with a Smithfield Ham Cole Slaw
Categories: Emlive10
Yield: 1 servings

4 Rib - eye steaks; (12 to
-14-ounce)
Vegetable oil
Creole seasoning
3/4 c Plus 2 tablespoons vegetable
-oil
1 lb Smithfield ham; julienne
Freshly ground black pepper
1 c Shredded carrots
1 c Thinly sliced red onions
1/2 lb White cabbage; shredded
-(about 2
; cups)
1/2 lb Red cabbage; shredded (about
-2
; cups)
1/2 c Chopped green onions; green
-parts only
2 tb Creole Mustard
1 ts Chopped garlic
1/4 c Apple cider vinegar
2 tb 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.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 271 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g
Protein; 69g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat;
2 1/2 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC69

Converted by MM_Buster v2.0n.