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Ingredientes
- 4 x (12 to 14 ounce) rib-eye steaks Vegetable oil Creole seasoning
- 3/4 c. vegetable oil plus
- 2 Tbsp. vegetable oil
- 1 lb Smithfield ham julienned Freshly-grnd black pepper to taste
- 1 c. shredded carrots
- 1 c. thinly-sliced red onions
- 1/2 lb white cabbage shredded (abt 2 c.)
- 1/2 lb red cabbage shredded (abt 2 c.)
- 1/2 c. minced green onions, green parts only
- 2 Tbsp. Creole mustard
- 1 tsp minced garlic
- 1/4 c. apple cider vinegar
- 2 Tbsp. honey
Direcciones
- Preheat heat the grill. Season the steaks with the vegetable oil and Creole seasoning. Place on the grill and cook for 3 to 4 min on each side for medium-rare.
- In a large saute/fry pan, over medium heat, add in 2 Tbsp. of the oil. When the oil is warm, add in the ham and cook for 2 to 3 min. Season with freshly grnd 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 in the remaining 3/4 c. of the oil. Blend till the dressing thickens and coats the back of a spoon. Season with salt and pepper. Add in the dressing and crispy ham to the vegetable mix. 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 426 | 85% |
| Total Fat 48.16g | 60% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 1.23g | |
| Cholesterol 0mg | 0% |
| Sodium 124mg | 5% |
| Potassium 308mg | 9% |
| Total Carbs 18.26g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 13.29g | 9% |
| Protein 2.04g | 3% |
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