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
- 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!
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