Sugar Grilled Steak Kabobs with Asparagus

🧂 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

• 1 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.
• 2 In a medium bowl, drizzle remaining tablespoon of olive oil over the beef
  pieces. Fold to coat.
• 3 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.
• 4 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.
• 5 Heat grill to high heat, about 500°F. Scrub the grates clean and then oil well
  (see Notes). 
• 6 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.
• 7 Remove kabobs to a serving platter and let rest for 5 minutes. Enjoy hot.

Nutrition Info