You’re gonna back after all

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

Instructions
Combine the EVOO, salt, pepper, garlic, onion pocwder, chopped parsley, Worcestershire sauce and red pepper flakes and place into a heavy duty resealable bag then add in your steak and let marinade 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 and EVOO then grill for about 3-5 minutes
Bring grill to medium heat and brush with EVOOThread your steak, onion, pepper, potato alternately onto the skewersGrill for about 3 minutes on each side for medium well steak