The combination of tender ribeye steak, garlic-infused marinade, and the smokiness from the grill results in kabobs that are rich, juicy, and bursting with flavor. The roasted asparagus and potatoes are the perfect side dishes, offering a balance of savory and earthy flavors that complement the steaks perfectly. This dish is ideal for a weeknight dinner or a weekend BBQ with friends and family, offering both ease of preparation and an unforgettable taste experience. The roasted veggies provide a satisfying crunch, while the steak’s richness paired with garlic and herbs leaves a lasting impression, making every bite a true indulgence.
Ingredients:
For the Steak Kabobs:
- 2 ribeye steaks, cut into 1-inch cubes
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- Skewers (if using wooden, soak in water for 30 minutes to prevent burning)
For the Roasted Asparagus and Potatoes:
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions:
1. Prepare the Steak Marinade: Start by preparing the steak marinade. In a medium bowl, whisk together the minced garlic, olive oil, soy sauce, Worcestershire sauce, Dijon mustard, oregano, paprika, salt, and pepper. The combination of garlic, soy sauce, and Worcestershire sauce imparts deep flavor to the ribeye, while Dijon mustard adds a touch of tanginess. Add the cubed ribeye steaks to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
2. Prepare the Roasted Asparagus and Potatoes: While the steak marinates, preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat for easy cleanup.
Place the halved baby potatoes on the baking sheet. Drizzle them with 1 tablespoon of olive oil, sprinkle with garlic powder, thyme, salt, and pepper. Toss to ensure the potatoes are evenly coated. Roast the potatoes for 20 minutes, then add the asparagus pieces to the sheet. Drizzle the asparagus with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper. Roast everything for an additional 15-20 minutes, or until the potatoes are golden and tender, and the asparagus is crisp-tender.
3. Assemble the Kabobs: While the vegetables are roasting, preheat your grill or grill pan over medium-high heat. Thread the marinated ribeye cubes onto the skewers, ensuring to leave a little space between each piece to allow even cooking.
Grill the kabobs for about 3-4 minutes per side, or until the desired level of doneness is reached. For medium-rare, aim for an internal temperature of 130°F (54°C), and for medium, cook to 140°F (60°C).
4. Serve: Once the kabobs are cooked, remove them from the grill and let them rest for a few minutes. To serve, place the roasted potatoes and asparagus on a platter, then arrange the kabobs on top. Garnish with freshly chopped parsley for a pop of color and flavor.
