Sugar Grilled Steak Kabobs with Asparagus
Yield: 6 servings
These Sugar Grilled Steak Kabobs are extra delicious with sweet and salty steak bites and fresh spring asparagus. It's always a hit at our backyard gatherings!
Ingredients
- 1 pound fresh Michigan Asparagus spears, medium to large in diameter, cut into 1¼" lengths
- 1 large sweet yellow onion (such as Vidalia), cut into 1¼" pieces
- 2 tablespoons olive oil, divided
- 1½ pounds beef steak, cut into 1¼" pieces (We like to use ribeye. New York strip, top sirloin, and chuck eye steak are also good.)
- ¼ cup granulated sugar
- 2 tablespoons Lawry's Seasoned Salt
- 1 teaspoon Morton kosher salt, divided
- 1 teaspoon black pepper, divided
Instructions
- In a medium bowl, drizzle one tablespoon of the olive oil over the asparagus and onion pieces. Sprinkle with salt and pepper. Fold to evenly combine.
- In a medium bowl, drizzle remaining tablespoon of olive oil over the beef pieces. Fold to coat.
- In a small bowl, combine sugar, Lawry's, salt, and pepper. Sprinkle half of the sugar mixture over the beef. Fold beef to coat. Sprinkle remaining sugar mixture over the beef and fold again.
- Add beef, onion, and asparagus pieces to skewers, alternating pieces. Place assembled kabobs on a large rimmed jelly roll pan for easy transport to the grill. These can be assembled a few hours prior to grilling - just cover and refrigerate, and remove from refrigerator 30 minutes prior to grilling.
- Heat grill to high heat, about 500°F. Scrub the grates clean and then oil well (see Notes).
- Place kabobs on hot grill grates and cook for about 1½ minutes on first side, until you see good char marks. Using a tongs, flip kabobs over and cook for another 1½ minutes or so. This will give you medium-rare steak, although total cook time will depend on actual grill temperature and size of beef pieces.
- Remove kabobs to a serving platter and let rest for 5 minutes. Enjoy hot.
Notes
If using wooden skewers: Be sure to soak them in water for 1-2 hours prior to assembling kabobs.
To blanche asparagus: If you like your asparagus cooked more, or if you have thinner asparagus (more prone to splitting when adding to skewers), you might want to par-cook the asparagus spears before cutting them into smaller pieces for the skewers. This is how to do it: Prepare an ice bath in a medium bowl by filling partway with ice and then adding cold water; set aside. Fill a large skillet half-way with water and bring to a boil on the stovetop. Add asparagus spears and turn heat down a bit so the water is at a low boil. Boil for 2 minutes, until asparagus is softened yet still firm. Remove asparagus immediately to the ice bath, to stop cooking the asparagus. Once asparagus is thoroughly chilled, transfer it to a colander to drain.
To oil the grill grates: Add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the clean grates, repeating until all grill grates are thoroughly oiled.
Nutrition Information:
Serving: 1 Calories: 575kcal Carbohydrates: 14g Protein: 48g Fat: 36g Saturated Fat: 13g Polyunsaturated Fat: 19g Cholesterol: 148mg Sodium: 1831mg Fiber: 2g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.