Beef With Asparagus and Mushrooms

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Details:

Wood-scented rosemary, nutty garlic, and zesty lemon give an otherwise ordinary steak and vegetable dish a touch of sophistication.

Ingredients:

• 1 1/2 pounds London broil, 1" thick
• 4 garlic cloves, minced, divided
• 4 teaspoons crushed dried rosemary, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 pound white mushrooms, sliced
• 2 teaspoons grated lemon zest
• Salt and 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 

Nutritional Information:

370 calories,17 g fat (4.5 g sat), 12 g carbohydate, 42 g protein, 3 g dietary fiber, 180 mg sodium 

 

Found on Southbeachdiet.com