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