Beef with Asparagus and Mushrooms

Yes, the holidays are over and the scale didn't look too happy this morning. I decided for the next week or so we'd make a concentrated effort to cut back a little on the carb overload we've been enjoying here lately. With the cold weather, snow, and darkness settling in by 5 p.m., it's easy to crave those carb filled comfort foods.

This is a recipe from the South Beach Diet website and it's a Phase I meal at that. It was a nice change of pace and we both enjoyed it.

1 1/2 lbs. London broil, 1" thick

4 garlic cloves, minced, divided

4 t. crushed dried rosemary, divided

2 T. extra virgin olive oil

1 small onion, sliced lengthwise

1 pound asparagus, cut ino 2" pieces

1 pound white mushrooms, sliced

2 t. grated lemon zest

salt and freshly ground black pepper

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 t. of the rosemary into both sides of meat and season with salt and pepper.

Heat 1 T. of the oil in 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 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. Stir in lemon zest and remaining rosemary; season to taste with salt and pepper.

Cut steak into thin slices and serve with the vegetables.