Jul 14 2026
Restaurants›The Berghoff Restaurant›Steak & Asparagus Skewers Recipe

Steak & Asparagus Skewers Recipe

Inspired by The Berghoff Restaurant
Time1h
Serves6

Make Steak & Asparagus Skewers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak & Asparagus

Finishing & Garnish

Method

Steak & Asparagus

  1. 1

    Prep skewers (if wooden)

    If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning. If using metal skewers, no soaking required.

  2. 2

    Trim and cut asparagus

    Snap or trim woody ends from asparagus. Cut spears into 2–3 inch pieces (about 3 pieces per spear) so they thread easily on skewers and match bite-sized steak pieces.

  3. 3

    Slice steak

    Pat the steak dry with paper towels. Slice across the grain into roughly 3/4-inch cubes or strips about 1 inch wide so they cook quickly and stay tender. Aim for 18–24 pieces total depending on steak size.

  4. 4

    Make marinade

    In a bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, brown sugar, smoked paprika, thyme, kosher salt, black pepper, and red pepper flakes until sugar dissolves and mixture is combined.

  5. 5

    Marinate steak and asparagus

    Place the steak pieces in a shallow dish or resealable bag and pour about 2/3 of the marinade over them, tossing to coat. In a separate bowl toss asparagus pieces with the remaining marinade. Cover and refrigerate: steak for 30–60 minutes (no more than 2 hours), asparagus for 15–30 minutes so it doesn't get too soft.

  6. 6

    Assemble skewers

    Thread the marinated steak and asparagus onto skewers, alternating pieces (e.g., steak-asparagus-steak-asparagus). Leave about 1/2 inch of skewer at each end for handling. Distribute ingredients so each skewer has even portions.

  7. 7

    Preheat grill or pan

    Preheat a grill or a heavy skillet/grill pan over medium-high heat until hot (about 8–10 minutes on a grill, 4–5 minutes for a pan). Lightly oil the grates or pan to prevent sticking.

  8. 8

    Cook skewers

    Place skewers on the hot grill or pan. Cook for 2–3 minutes per side, rotating to get 3–4 sides (total 6–9 minutes), until steak reaches desired doneness (medium-rare ~130–135°F / 54–57°C) and asparagus is tender-crisp with slight char. Thicker steak cubes may need an extra minute per side.

Finishing & Garnish

  1. 9

    Make glaze (optional)

    While skewers finish, heat the reserved marinade in a small saucepan and bring to a boil for 1–2 minutes to kill raw-meat bacteria, then reduce to a simmer and whisk in the teaspoon of butter until glossy. Use as a glaze or brush on skewers in the last minute of cooking.

  2. 10

    Rest and plate

    Transfer cooked skewers to a plate and let rest 3–4 minutes. This allows juices to redistribute and prevents overcooking when slicing.

  3. 11

    Garnish and serve

    Arrange skewers on a platter, squeeze fresh lemon wedges over them, sprinkle chopped parsley for color, and serve warm. Provide extra lemon on the side for guests.

More from The Berghoff Restaurant