Flavorful Ribeye Steak Kabobs with Roasted Asparagus and Potatoes

INGREDIENTS:

• 2 lbs good quality steak, cut into 1 1/2-inch pieces (such as 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 Extra Virgin Olive Oil (EVOO)
• 2 TBSP chopped parsley
• Pinch of red pepper flakes

DIRECTIONS:

1. Marinate the Steak:
   • In a heavy-duty resealable bag, combine EVOO, salt, pepper, minced garlic, onion powder, chopped parsley,
     Worcestershire sauce, and a pinch of red pepper flakes.
   • Add the steak pieces to the bag and let them marinate for 2 hours to overnight.
2. Prep and Cook Potatoes:
   • In a well-oiled hot pan, lightly brown the potato pieces on all sides, then set them aside.
3. Prepare Asparagus:
   • Toss the asparagus with salt and pepper.
   • Grill the asparagus for about 3-5 minutes until they are tender.
4. Preheat and Grill:
   • Preheat the grill to medium heat and brush with EVOO.
5. Skewer and Grill:
   • Thread the marinated steak, onion, bell pepper, and browned potato alternately onto skewers.
   • Grill for approximately 3 minutes on each side for medium-well steak.
6. Serve and Enjoy:
   • Arrange the kabobs on a serving platter and enjoy these garlicky ribeye steak kabobs with the perfectly
     roasted asparagus and potatoes.

Elevate your grilling experience with these flavorful ribeye steak kabobs. The marination infuses rich garlic and
savory spices into the succulent steak, while the combination of grilled vegetables adds a delightful touch.
Perfect for a weekend barbecue or any special occasion, these kabobs are sure to impress your taste buds.