Beef With Asparagus And Mushrooms

• 1 1/2 lbs london broil beef, 1-inch thick
• 4 garlic cloves, minced, divided
• 4 teaspoons dried rosemary, crushed, divided
• 2 tablespoons extra virgin olive oil, divided
• 1 small onion, sliced lengthwise
• 1 lb asparagus, cut into 2-inch pieces
• 1 lb white mushroom, sliced
• 2 teaspoons lemon zest, grated
• salt & freshly ground black pepper

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" 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.
3. 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.
4. Cut steak into thin slices and serve with the vegetables.

beef, garlic, rosemary, extra virgin olive oil, onion, white mushroom, lemon zest, salt

Taken from www.food.com/recipe/beef-with-asparagus-and-mushrooms-387407 (may not work)