Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, seared ribeye, cheesy baked asparagus, with zoodle medley. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have seared ribeye, cheesy baked asparagus, with zoodle medley using 23 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
- Get Ribeye
- Get 1 lb 4 Ribeye Steaks
- Get 2 tbsp Ground Orange Peel
- Get 2 tbsp Fennel Seed
- Get 1/2 Cup Green Onion, chived
- Prepare 2 tbsp Olive Oil
- Take Horse Radish Sauce
- Make ready Salt & Pepper
- Prepare Cheesy Baked Asparagus
- Get 2 lb Fresh Asparagus
- Make ready 3/4 cup Heavy Cream
- Get 3 Cloves Garlic, minced
- Take 1 cup Parmesan Cheese
- Prepare 1 Cup Mozzarella Cheese
- Prepare 2 tbsp Fry Season
- Take Salt & Pepper
- Make ready Zoodle Medley
- Make ready 4 Zucchinis, spiralized
- Get 1/2 Cup Matchstick Carrots
- Make ready 1/2 Red Onion, diced
- Prepare 1/4 Cup Cilantro Chopped
- Take 1 tbsp Butter, unsalted
- Prepare to taste Salt and Pepper
Steps to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
- Preheat oven to 400º. Place asparagus in a 9"-x-13" baking dish and pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle with Parmesan, mozzarella and red pepper flakes (if using).
- Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, remove from oven and let rest.
- Lower oven to 250°
- Pat outer steak with napkin to remove excess out juices. Season with salt, pepper, fennel seed, and ground orange peel. Rub in. Flip over and repeat.
- On a cast iron skillet over medium high heat, coat with olive oil. Place 2 steaks in and don’t move. Let sear 6-8min, flip and repeat. Remove and place in oven for 10min. (Repeat with second set of steaks)
- In a separate skillet, under medium high heat, with butter as heat builds up. Toss in onion, cilantro, and carrots and sauté.
- In a 3qt sauce pan, fill with 1cp water and heat in medium heat with zucchini noodles. Add salt. Drain when aldente.
- Slice up steaks, and place slices. Top with horseradish sauce and chives. Place a portion of Zoodle and top with sautéed veggies. Add cheesy asparagus.
- Serve and enjoy!
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