Garlicky Ribeye Steak Kabobs with Roasted Asparagus and Potatoes

Garlicky Ribeye Steak Kabobs with Roasted Asparagus and Potatoes

Instructions

1. Prepare the Steak Kabobs

1. In a large bowl, mix olive oil, minced garlic, smoked paprika, oregano, salt, and black pepper. Add steak cubes and toss to coat. Let marinate for at least 30 minutes (or up to 4 hours in the fridge).
2. Thread steak, bell peppers, and red onion onto skewers, alternating for color.

2. Roast the Potatoes

1. Preheat your oven to 425°F (220°C).
2. Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden and tender.

3. Roast the Asparagus

1. During the last 10 minutes of roasting the potatoes, toss asparagus with olive oil, garlic powder, salt, and pepper.
2. Spread on another baking sheet and roast for 10 minutes, or until tender-crisp.

4. Cook the Steak Kabobs

1. Heat a grill or grill pan over medium-high heat. Lightly oil the grates.
2. Grill the kabobs for 3-4 minutes per side for medium-rare to medium doneness. Adjust cooking time as needed.

5. Assemble and Serve

• Plate the steak kabobs alongside the roasted asparagus and potatoes. Garnish with fresh parsley or extra rosemary if desired.

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