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

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 EVOO
Thread your steak, onion, pepper, potato alternately onto the skewers
Grill for about 3 minutes on each side for medium well steak