Beef With Asparagus and Mushrooms - 12g Carbs, 3g Fiber
From: The South Beach Diet (Phase 1)
Wood-scented rosemary, nutty garlic, and zesty lemon give an
otherwise ordinary steak and vegetable dish a touch of sophistication.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
1 1/2 lb London broil, 1" thick
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" pieces
1 lb white mushrooms, sliced
2 tsp 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 teaspoons of the rosemary into both sides
of meat and season with salt and pepper.
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 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.
Cut steak into thin slices and serve with the vegetables.
Serves: 4
Nutrition per Serving:
370 Calories, 17g Fat, 4.5g Sat, 42g Protein, 12g Carbs, 3g Dietary Fiber,
180mg Sodium
