Steak and Potato Kebabs

• 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 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 bunch asparagus, cut into 1-to-2-inch pieces
• 1/4 cup ketchup
• 2 tablespoons dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons steak sauce
• Pinch of red pepper flakes

1. Preheat a grill to medium high and brush the grates with vegetable oil.
2. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes.
3. Toss the beef with the olive oil in a large bowl and season with salt and pepper.
4. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
5. Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl.
6. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare.
7. Serve with the sauce.
8. Photograph by Christopher Testani

vegetable oil, potatoes, beef tenderloin, extravirgin olive oil, kosher salt, ketchup, mustard, balsamic vinegar, worcestershire sauce, steak sauce, red pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steak-and-potato-kebabs.html (may not work)