Grilled Steak and Asparagus Kabobs
Grilled steak and asparagus kabobs are a spring grilling staple. Marinated steak and fresh asparagus cooked over high heat for a quick and easy dinner.
Servings: 6 people
Ingredients
- 1 ½ pounds New York strip steaks cut into 1 inch cubes
- 1 pound asparagus cut into 2 inch pieces
Steak Marinade
- ⅓ cup balsamic vinegar
- ⅓ cup soy sauce
- ¼ 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
Instructions
- Marinate the Steak. 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.
- Preheat. Preheat your grill to high heat (400-450 degrees F).
- Make the kabobs. 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.
- Grill the steak kabobs. 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).
- Enjoy. Remove your kebabs from the grill and let rest for 3-5 minutes before serving.
Nutrition
Calories: 403kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 869mg | Potassium: 618mg | Fiber: 2g | Sugar: 10g | Vitamin A: 700IU | Vitamin C: 9.5mg | Calcium: 72mg | Iron: 4.6mg