Grilled Steak and Asparagus Kabobs are a spring grilling staple. Marinated steak and fresh asparagus cooked on my Weber Genesis II is the perfect way to kick of my sponsored relationship with The Home Depot to show you that grilling isn’t just a summer activity anymore!
Grilled Steak and Asparagus Kabobs
Asparagus is my favorite vegetable to grill! It’s available year round, but it tastes the best and is the most affordable in springtime. My parents even have wild asparagus springing up along a riverbed near their home right now! It’s great on its own, but it is even better paired with marinated steak and grilled over high heat for extra flavor and that little bit of char you can only get on a grill.
Speaking of marinated steak, let’s get into the details. Most kebabs call for cheaper cuts of meat like a sirloin. While that cut does work in this recipe, I wanted the meat to really shine. I opted for some New York Strip steaks on my kabobs so that you can enjoy the complimentary textures of a tender steak and crispy asparagus. Each piece of steak will be flavorful from the inside out with my steak marinade. Nothing that will overwhelm your gorgeous steak, just the right hint of bright herbs, garlic, balsamic and honey.
Tips for Grilling Kabobs
- Use Metal Skewers. Bamboo ones can work fine, but only if you spend hours soaking them in water before grilling.
- Pick skewers that are flat, not round. This prevents your meat from spinning on the skewers as you are trying to turn them.
- Size matters. Cut your meat in pieces that are as even as possible. When assembling your kebabs, try to space them evenly with the asparagus pieces.
- Mind your fingers! You can prevent stabbing yourself by placing your meat or asparagus on a cutting board and pressing the kebab skewer into it from above, then sliding the food into position.
- Crank up the heat. Kebab pieces are generally small and cook quickly. To get nice grill lines and char on the outside without overcooking the interior, preheat your grill to High.
- Use a thermometer. Don’t risk over or under cooking your beautiful steak by guessing on doneness. Just make sure your thermometer isn’t hitting the metal skewer when you’re testing the temperature.
Need more Grilled Kabob ideas?
We love grilling up kabobs and I’ve got a few other recipes you might want to try when you’re firing up the grill this spring!
Grilled Steak Kabob Recipe
I hope this recipe inspires you to get outside and grill this spring. I can’t wait to partner with The Home Depot through the rest of 2019 to bring you great grilling an BBQ recipes for every season. You can find more of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Page. Follow along and let’s make awesome food together!
- 1.5 pounds New York strip steaks cut into 1 inch cubes
- 1 pound asparagus cut into 2 inch pieces
- 1/3 cup balsamic vinegar
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 4 cloves garlic minced
- 2 Tablespoons fresh rosemary minced
- 2 Tablespoons fresh thyme minced
- 1 teaspoon black pepper
Combine all ingredients for the marinade and mix well. Place the steak pieces into a gallon zip top bag and cover with the marinade. Press out any excess air and seal. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
Assemble your skewers by alternating 1 piece of steak and 3 pieces of asparagus. Keep in mind, the asparagus tips are fragile, so try to go through the thicker stem as much as possible instead of through the flowers.
Preheat your Weber Genesis II grill to high heat (400-450 degrees F)
Place the kabobs on the grill and cook for 4-5 minutes per side, rotating once, or until the internal temperature reaches your desired doneness. 125 degrees F for rare, 135 for medium-rare, 145 for medium, 155 for medium well, or 165 degrees F for well done.
Remove your kebabs from the grill and let rest for 3-5 minutes before serving. Enjoy!