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