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

A pinch of red pepper flakes

Combine EVOO, salt, pepper, garlic, onion powder, chopped parsley, Worcestershire sauce, and red pepper flakes in a sturdy resealable bag, then add steak and marinate for 2 hours to overnight

Gently fry the potatoes on all sides in a hot greased pan and set aside

Mix asparagus with salt, pepper and EVOO and roast for about 3-5 minutes

Set grill to medium-high and brush with EVOO

Alternately thread steak, onion, pepper, and potatoes on the kebab

For medium steaks, grill about 3 minutes per side