Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, seared ribeye, cheesy baked asparagus, with zoodle medley. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook seared ribeye, cheesy baked asparagus, with zoodle medley using 23 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
- Get Ribeye
- Make ready 1 lb 4 Ribeye Steaks
- Make ready 2 tbsp Ground Orange Peel
- Take 2 tbsp Fennel Seed
- Take 1/2 Cup Green Onion, chived
- Get 2 tbsp Olive Oil
- Make ready Horse Radish Sauce
- Prepare Salt & Pepper
- Prepare Cheesy Baked Asparagus
- Make ready 2 lb Fresh Asparagus
- Prepare 3/4 cup Heavy Cream
- Take 3 Cloves Garlic, minced
- Take 1 cup Parmesan Cheese
- Take 1 Cup Mozzarella Cheese
- Take 2 tbsp Fry Season
- Prepare Salt & Pepper
- Prepare Zoodle Medley
- Take 4 Zucchinis, spiralized
- Prepare 1/2 Cup Matchstick Carrots
- Prepare 1/2 Red Onion, diced
- Prepare 1/4 Cup Cilantro Chopped
- Make ready 1 tbsp Butter, unsalted
- Take to taste Salt and Pepper
Instructions 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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