| 1. |
Score both sides of the steak in diamond pattern by carefully making 1/8" deep diagonal cuts with a sharp knife at 1" intervals. |
| 2. |
Rub half of the garlic and 2 teaspoons of the rosemary into both sides of meat and season with salt and pepper. |
| 3. |
Heat a tablespoon of the oil in a large non-stick skillet over medium heat. |
| 4. |
Add steak and cook, turning once, about 4 minutes per side for medium rare (add more time if you prefer). Transfer to a plate and loosely cover with foil to keep warm. |
| 5. |
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. |
| 6. |
Add asparagus and mushrooms and cook, stirring often, until asparagus is crisp and 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. |
| 7. |
Cut steak into thin slices and serve with the vegetables. |
| 8. |
Note: based on recipe from South Beach Diet Book Quick & Easy Cookbook. |
