The Ultimate Backyard Bash: Grilled Delights with Meat, Veggies & Savory Skewers

👩‍🍳 Instructions

1. 1

   In a large bowl, combine 1/4 cup olive oil, garlic powder, onion powder, smoked paprika, dried thyme, Worcestershire sauce, salt, and pepper. Add steak pieces and toss to coat. Marinate at room temperature for 30 minutes, or refrigerate up to 4 hours (bring to room temp 20 mins before grilling).
2. 2

   In a separate large bowl, combine bell peppers, zucchini, red onion, and asparagus. Drizzle with 2 tbsp olive oil, lemon juice, Dijon mustard, oregano, red pepper flakes (if using), and season with salt and pepper. Toss to coat.
3. 3

   Thread sausages onto skewers, 2-3 pieces per skewer. If using wooden skewers, ensure they are soaked in water for at least 30 minutes prior.
4. 4

   Preheat your outdoor grill to medium-high heat (400-450°F / 200-230°C). Clean grates and lightly oil them to prevent sticking.
5. 5

   Place marinated steaks on the hot grill. Cook for 4-6 minutes per side for medium-rare (130-135°F internal temperature), or to your desired doneness. Remove from grill and let rest on a platter, covered loosely, for 5-10 minutes.
6. 6

   While steaks rest, reduce grill heat to medium. Place skewered sausages on the grill. Cook for 10-15 minutes, turning frequently, until browned and cooked through (160°F internal temperature).
7. 7

   Add the prepped bell peppers, zucchini, red onion, asparagus, and corn (if using) directly to the grill grates. Cook for 5-8 minutes, turning occasionally, until tender-crisp with nice grill marks.
8. 8

   During the last 2-3 minutes of vegetable cooking, add the cherry tomatoes to the grill. Cook until slightly softened and warmed through.
9. 9

   Arrange the sliced steak, skewered sausages, and grilled vegetables on a large serving platter. Drizzle vegetables with balsamic glaze if desired, and garnish with fresh parsley or cilantro. Serve immediately.