Ingredients

• Vegetable oil, for the grill
• 1/2 pound fingerling potatoes, halved lengthwise
• 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 bunch asparagus, cut into 1-to-2-inch pieces
• 1/4 cup ketchup
• 2 tablespoons dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons steak sauce
• Pinch of red pepper flakes

Instructions

1. Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
2. Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.
3. Photograph by Christopher Testani