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:

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

In a well oiled hot pan lightly brown the potatoes on all sides then set aside

Toss asparagus with salt, pepper, then grill for about 3-5 minutes

Bring grill to medium heat and brush with EVOO

Thread your steak, onion, pepper, potato alternately onto the skewers

Grill for about 3 minutes on each side for medium-well steak

Enjoy !!