°2 pounds good quality steak, cut into 1 1/2 inch pieces (I used Rib Eye)
°10 small mushrooms
°1 red onion
°1 green pepper cut into 1-inch pieces
°2 medium potatoes, cut into 1 1/2 inch pieces
°1 bunch of asparagus
°5 tablespoons minced garlic
°1/2 teaspoon salt
°1 teaspoon black pepper
°1 teaspoon onion powder
°1 tsp Worcestershire sauce
°1/4 c olive oil
°2 tablespoons chopped parsley
°Pinch of red pepper flakes


Combine extra virgin olive oil, salt, pepper, garlic, onion, chopped parsley, Worcestershire sauce and red pepper flakes and place in a resealable heavy-duty bag, then add the steak and leave the broth for 2 hours, up to overnight. 
In a well-greased frying pan, brown the potatoes a little on all sides and set aside
Toss the asparagus, salt, pepper and extra virgin olive oil, then grill for 3-5 minutes
Heat the grill over a medium heat and brush it with extra virgin olive oil
Put the steaks, onions, peppers and potatoes alternately on the skewers
Grill for about 3 minutes on each side for a medium sized steak