Here's how Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley may also help you in weight reduction
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Before you jump to Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
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We hope you got benefit from reading it, now let’s go back to seared ribeye, cheesy baked asparagus, with zoodle medley recipe. You can cook seared ribeye, cheesy baked asparagus, with zoodle medley using 23 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
- Get Ribeye
- Take 1 lb 4 Ribeye Steaks
- Provide 2 tbsp Ground Orange Peel
- Provide 2 tbsp Fennel Seed
- Take 1/2 Cup Green Onion, chived
- You need 2 tbsp Olive Oil
- Get Horse Radish Sauce
- You need Salt & Pepper
- Provide Cheesy Baked Asparagus
- Get 2 lb Fresh Asparagus
- Use 3/4 cup Heavy Cream
- Take 3 Cloves Garlic, minced
- Use 1 cup Parmesan Cheese
- Provide 1 Cup Mozzarella Cheese
- Get 2 tbsp Fry Season
- Provide Salt & Pepper
- Provide Zoodle Medley
- You need 4 Zucchinis, spiralized
- Take 1/2 Cup Matchstick Carrots
- Provide 1/2 Red Onion, diced
- You need 1/4 Cup Cilantro Chopped
- Prepare 1 tbsp Butter, unsalted
- Get 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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