Beef with Asparagus and Mushrooms

roilIngredients:

• 1 1/2 lbs. London broil, divided
• 4 garlic cloves, minced, divided
• 4 tsp. crushed dried rosemary, divided
• 2 tbsp. extra-virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 lb. asparagus, cut into 2-inch pieces
• 1 lb. white mushrooms, sliced
• 2 tsp. grated lemon zest
• salt
• freshly ground black pepper

Makes 4 Servings

1. Score both sides of steak in a diamond pattern with carefully making 1/8-inch-deep diagonal cuts with a sharp knife at 1-inch 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. Heat remaining oil in the same skillet. Add onion and cook, stirring often, for about 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 of the liquid has evaporated, about 5 minutes. Stir in lemon zest and remaining rosemary, season to taste with salt and pepper.
3. Cut steak into thin slices and serve with the vegetables.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love a really good steak dinner? You can make this elegant and tasty dish any night of the week and everyone will be satisfied. The aromatic flavors of rosemary, garlic and a zesty lemon give an ordinary steak and vegetables a sophisticated bite. If you're 21 or older, don't forget a glass of red wine to make the dinner complete.