FBD

Grilled Rib Eyes With A Smithfield Ham Cole Slaw

Creole-seasoned rib-eye steaks served with a tangy slaw of Smithfield ham, mixed cabbages and Creole mustard vinaigrette.

SouthernBeefIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 4 rib-eye steaks, 12-14 oz each
  • 0 as needed vegetable oil
  • 0 to taste Creole seasoning
  • 1 lb Smithfield ham, julienne
  • 1 cup shredded carrots
  • 1 cup thinly sliced red onions
  • 0.5 lb white cabbage, shredded
  • 0.5 lb red cabbage, shredded
  • 0.5 cup chopped green onions
  • 2 tbsp Creole mustard
  • 1 tsp chopped garlic
  • 0.3 cup apple cider vinegar
  • 2 tbsp honey
  • 0.8 cup vegetable oil for slaw

Instructions

  1. 1

    Preheat the grill. Season steaks with vegetable oil and Creole seasoning. Grill for 3-4 minutes per side for medium-rare.

  2. 2

    In a large saute pan over medium heat, add 2 tablespoons of oil. Render the ham until lightly crispy, about 3 minutes.

  3. 3

    In a large bowl, combine the ham, carrots, red onions, both cabbages and green onions.

  4. 4

    For the vinaigrette: Whisk together the Creole mustard, garlic, vinegar and honey. Slowly drizzle in the remaining oil while whisking. Season with salt and pepper.

  5. 5

    Toss the slaw with the vinaigrette. Serve the steaks alongside the ham cole slaw.

Tags

steakemerilhamcreolerib eyecoleslaw