Recipe of Homemade Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, seared ribeye, cheesy baked asparagus, with zoodle medley. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have seared ribeye, cheesy baked asparagus, with zoodle medley using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:

1. Take Ribeye
2. Take 1 lb 4 Ribeye Steaks
3. Get 2 tbsp Ground Orange Peel
4. Prepare 2 tbsp Fennel Seed
5. Prepare 1/2 Cup Green Onion, chived
6. Make ready 2 tbsp Olive Oil
7. Make ready Horse Radish Sauce
8. Take Salt & Pepper
9. Take Cheesy Baked Asparagus
10. Make ready 2 lb Fresh Asparagus
11. Get 3/4 cup Heavy Cream
12. Take 3 Cloves Garlic, minced
13. Make ready 1 cup Parmesan Cheese
14. Make ready 1 Cup Mozzarella Cheese
15. Take 2 tbsp Fry Season
16. Prepare Salt & Pepper
17. Make ready Zoodle Medley
18. Prepare 4 Zucchinis, spiralized
19. Make ready 1/2 Cup Matchstick Carrots
20. Take 1/2 Red Onion, diced
21. Prepare 1/4 Cup Cilantro Chopped
22. Prepare 1 tbsp Butter, unsalted
23. Get to taste Salt and Pepper

Instructions to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:

1. 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).
2. Bake until cheese is golden and melty and asparagus is tender, about 25 to 30 minutes, remove from oven and let rest.
3. Lower oven to 250°
4. 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.
5. 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)
6. In a separate skillet, under medium high heat, with butter as heat builds up. Toss in onion, cilantro, and carrots and sauté.
7. In a 3qt sauce pan, fill with 1cp water and heat in medium heat with zucchini noodles. Add salt. Drain when aldente.
8. 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.
9. Serve and enjoy!

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