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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 Apples Could Certainly Have Huge Benefits To Improve Your Health.
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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. To make seared ribeye, cheesy baked asparagus, with zoodle medley you only need 23 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Seared Ribeye, Cheesy Baked Asparagus, with Zoodle Medley:
- Take Ribeye
- You need 1 lb 4 Ribeye Steaks
- Provide 2 tbsp Ground Orange Peel
- Prepare 2 tbsp Fennel Seed
- You need 1/2 Cup Green Onion, chived
- Provide 2 tbsp Olive Oil
- Use Horse Radish Sauce
- Prepare Salt & Pepper
- Use Cheesy Baked Asparagus
- Get 2 lb Fresh Asparagus
- You need 3/4 cup Heavy Cream
- Provide 3 Cloves Garlic, minced
- Prepare 1 cup Parmesan Cheese
- Take 1 Cup Mozzarella Cheese
- You need 2 tbsp Fry Season
- Get Salt & Pepper
- Provide Zoodle Medley
- Use 4 Zucchinis, spiralized
- You need 1/2 Cup Matchstick Carrots
- You need 1/2 Red Onion, diced
- Take 1/4 Cup Cilantro Chopped
- Provide 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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