GARLICKY RIBEYE STEAK KABOBS with roasted asparagus and potatoes

GARLICKY RIBEYE STEAK KABOBS

GARLICKY RIBEYE STEAK KABOBS with roasted asparagus and potatoes

INGREDIENTS:

  • 2 lbs good quality steak cut into 1 1/2 inch pieces (I used ribeye)
  • 10 small button mushrooms
  • 1 large red onion cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 2 medium-size potatoes cut into 1 1/2 inch pieces
  • 1 bunch of asparagus
  • 5 TBSP minced garlic
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1/4 cup EVOO
  • 2 TBSP chopped parsley
  • Pinch of red pepper flakes

DIRECTIONS:

  1. Combine the EVOO, salt, pepper, garlic, onion powder, chopped parsley, Worcestershire sauce, and red pepper flakes and place into a heavy-duty resealable bag then add in your steak and let marinate for 2 hours up to overnight
  2. In a well oiled hot pan lightly brown the potatoes on all sides then set aside
  3. Toss asparagus with salt, pepper, and EVOO then grill for about 3-5 minutes
  4. Bring grill to medium heat and brush with EVOO
  5. Thread your steak, onion, pepper, potato alternately onto the skewers
  6. Grill for about 3 minutes on each side for medium-well steak

ENJOY!

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