Grilled Rib Eyes With A Smithfield Ham Cole Slaw | Emerils.com

Ingredients

• 4 (12 to 14-ounce) rib-eye steaks
• Vegetable oil
• Creole seasoning
• 3/4 cup plus 2 tablespoons vegetable oil
• 1 pound Smithfield ham, julienne
• Freshly ground black pepper
• 1 cup shredded carrots
• 1 cup thinly sliced red onions
• 1/2 pound white cabbage, shredded (about 2 cups)
• 1/2 pound red cabbage, shredded (about 2 cups)
• 1/2 cup chopped green onions, green parts only
• 2 tablespoons Creole Mustard
• 1 teaspoon chopped garlic
• 1/4 cup apple cider vinegar
• 2 tablespoons honey