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Receta Grilled Rib Eyes With A Smithfield Ham Cole Slaw
by Global Cookbook

Grilled Rib Eyes With A Smithfield Ham Cole Slaw
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.