Beef with Mushrooms and Asparagus

Recipe posted in: Lunch/Dinner

Wood-scented rosemary, nutty garlic and zesty lemon give an otherwise ordinary steak and veggie dish a touch of sophistication. The addition of cooked mushrooms and asparagus add a healthy and vibrant touch that will round out your meal.

Cooking tip: Making shallow cuts in the steak before seasoning. It gives the seasonings full access to the meat, resulting in deep, full flavor.

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Phase: Weight Loss Phase, Weight Maintenance Phase

Servings: 4

Nutrition Information

  • 0.5 Healthy Fat
  • 1.5 Protein
  • 2 Vegetables


  • 1 1/2 lb. London broil, 1-inch 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-inch pieces
  • 1 lb. white mushrooms, sliced
  • 2 tsp. grated lemon zest
  • Salt and freshly ground black pepper, to taste


  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-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.