Monday, January 11, 2010

Beef with Mushrooms and Asparagus

Saturday nights dinner was beef with mushroom and asparagus. It was an all in one pot kind of dinner. You have to love that.... only one pot to clean up!
First, score a diamond pattern about 1/4 inch in on a London broil on both sides. Then sprinkle with crushed rosemary and garlic. I don't think the meat had enough flavor, so I would definitely let the rub sit for awhile to permeate the steak.
Next, brown the steak for 4 minutes on each side in a heavy skillet. You may want to do this a bit longer because our steak as definitely on the rare/mid-rare end of the spectrum.

Remove the steak from the pan and tent with foil while cooking the veggies. Add 1 teaspoon of oil to the pan and one sliced onion. Saute for 3 minutes and then add 1 lb sliced mushrooms and 1 lb of asparagus that has been cut into 2 inch pieces.

Cook the mushrooms and asparagus until moist of the moisture is gone and the asparagus is crisp tender. Then add one tsp of freshly zested lemon.

The end result looks like this!

It looks great and the vegetables tasted wonderful, but the steak was bland. I would suggest letting the rub sit for a bit and squeezing some of the lemon of the steak. This was a hit with the kids, but needs somemore flavor for the hubs. Next time!

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