Beef With Asparagus and Mushrooms

Submitted by WendyMaq

"From South Beach Diet Online (Phase 1) Wood-scented rosemary, nutty garlic, and zesty lemon give an otherwise ordinary steak and vegetable dish a touch of sophistication."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 1⁄2 lbs london broil beef, 1-inch thick
• 4 garlic cloves, minced, divided
• 4 teaspoons dried rosemary, crushed, divided
• 2 tablespoons extra virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 lb asparagus, cut into 2-inch pieces
• 1 lb white mushroom, sliced
• 2 teaspoons lemon zest, grated
• salt & freshly ground black pepper

directions

1. Score both sides of steak in a diamond pattern by carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1" intervals. Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steak and cook, turning once, about 4 minutes per side for medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
3. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for 2 minutes. Add remaining garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp-tender and almost all the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.
4. Cut steak into thin slices and serve with the vegetables.