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Ingredients of Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
- Provide for Ribeye
- Require 1 lb of 4 Ribeye Steaks
- Get 2 tbsp - Ground Orange Peel
- Provide 2 tbsp - Fennel Seed
- Take 1/2 Cup for Green Onion, chived
- Require 2 tbsp - Olive Oil
- Make ready - Horse Radish Sauce
- Take Salt & Pepper
- Give - Cheesy Baked Asparagus
- Provide 2 lb - Fresh Asparagus
- Prepare 3/4 cup - Heavy Cream
- Take 3 Cloves Garlic, minced
- Make ready 1 cup Parmesan Cheese
- Take 1 Cup - Mozzarella Cheese
- Take 2 tbsp of Fry Season
- Require for Salt & Pepper
- Prepare of Zoodle Medley
- Give 4 of Zucchinis, spiralized
- Provide 1/2 Cup for Matchstick Carrots
- Need 1/2 for Red Onion, diced
- Require 1/4 Cup - Cilantro Chopped
- Provide 1 tbsp - Butter, unsalted
- Require to taste - Salt and Pepper
Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley making:
- 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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