INGREDIENTS

INSTRUCTIONS

2
2    
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;  Recipe by: EMERIL LIVE SHOW #EMIC69  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Jesus: Peacemaker”