Preheat a charcoal or gas grill for direct cooking over medium-high heat.
Consider this beef tenderloin kabob a special occasion kabob. Fortunately, we think any time we fire up the grill, it's a special occasion.
Servings and Ingredients
|1 lbs. beef tenderloin steaks, cut 1-inch-thick|
|1 tbsp. Gustare Vita olive oil|
|1 tbsp. purchased steak seasoning blend|
|½ lbs. fresh asparagus spears, trimmed and cut into 2-inch lengths|
|¼ c. crumbled blue cheese|
Things To Grab
- Charcoal or gas grill
- 4 10-inch metal or wooden skewers
- Meat thermometer
Cut steaks into 1-1/4-inch chunks. Toss steak chunks with oil and sprinkle with seasoning. Thread beef and asparagus pieces onto 4 10-inch skewers.
Hyvee Culinary Expert TipIf using bamboo skewers, soak skewers in water for 30 minutes before using.
Grill kabobs for 8 to 10 minutes or until meat is done (130 degrees for medium-rare or 140 degrees for medium), turning once halfway through. Sprinkle blue cheese crumbles onto kabobs before serving.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 65mg
- Sodium: 660mg
- Total Carbohydrates: 2g
- Protein: 25g