Moroccan-spiced Black Angus steaks with asparagus and chermoula

Heat the oven to 425°F.

• Snap off the woody ends from the asparagus. 
• Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ½-inch-thick slices.
• Finely chop the garlic.

On a sheet pan [2 sheet pans], drizzle the asparagus, fennel, and garlic with 1 to 2 tablespoons oil; season generously with salt, pepper, and the Moroccan spice blend and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and crisp-tender, 14 to 16 minutes. Meanwhile, prepare the steaks.

• Pat the steaks dry with a paper towel; season generously with salt, pepper, and half the ras el hanout, or more as desired.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks. 

Filet mignons: 

Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.

Rib-eyes and New York strips: 

Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. 

Transfer the cooked steaks to a plate to rest for 5 minutes.

While the steaks are cooking and resting, prepare the garnishes.

• Zest the lemon; cut the lemon into wedges. [Zest 1 lemon; cut the lemon into wedges. Save the remaining lemon for another use.]
• Using the bottom of a bowl or cup, lightly crush the cashews.

Transfer the steaks and roasted vegetables to individual plates. Sprinkle the vegetables with the lemon zest and cashews and drizzle with the chermoula. Serve with the lemon wedges.