Beef tenderloin shashlik with vegetables

Ingredients:

• 680 g beef tenderloin steak, cut into 4 cm cubes.
• 250g fingerling potatoes, cut in half lengthwise
• 2 tbsp. l. olive oil
• 1 bunch asparagus spears, cut into 5cm pieces.
• 1/4 cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp steak sauce
• A pinch of red chili flakes

Preparation:

1. Preheat grill to medium-high heat and brush grates with vegetable oil.
2. Place the potatoes in a microwave-safe bowl, cover, and microwave for about 5 minutes, until slightly tender. In a large bowl, toss the beef with olive oil and season with salt and pepper. Thread the beef, potatoes, and asparagus onto eight 10-inch wooden skewers.
3. In a small bowl, combine the ketchup, Dijon mustard, balsamic vinegar, 2 tablespoons water, Worcestershire sauce, steak sauce, and red chili flakes. Grill the skewers, turning occasionally, until they are charred, about 6 minutes for medium-rare. Serve with dipping sauce.