Beef With Asparagus and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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