• Vegetable oil, for the grill
• 1/2 pound fingerling potatoes, halved lengthwise
• 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes
• 2 Tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 bunch asparagus, cut into 1-to-2-inch pieces
• 1/4 C ketchup
• 2 Tbsp Dijon mustard
• 2 Tbsp balsamic vinegar
• 2 Tbsp water
• 1 Tbsp Worcestershire sauce
• 2 tsp steak sauce
• Pinch of red pepper flakes
• 8 10-inch skewers
Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto skewers. Combine ketchup, mustard, vinegar, water, Worcestershire sauce, steak sauce and red pepper flakes in a small bow; sit aside. Grill the kebabs, turning occasionally, about 6 minutes for medium rare. Serve with prepared sauce.
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