In a large resealable plastic bag, combine EVOO, salt, black pepper, 2 cloves minced garlic, onion powder, parsley, Worcestershire sauce, and red pepper flakes. Add the ribeye steak pieces, seal the bag, and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight for best flavor.

Heat a well-oiled skillet over medium-high heat. Add cubed potatoes and brown on all sides. Remove and set aside. Toss asparagus spears with a drizzle of EVOO, salt, and pepper. Grill for 3-5 minutes until tender-crisp, then set aside.

Preheat the grill to medium heat and brush the grates with EVOO to prevent sticking. Using skewers, alternately thread marinated steak pieces, red onion chunks, green bell pepper slices, whole mushrooms, and browned potato pieces. Repeat the pattern until all ingredients are used.

Place the skewers on the preheated grill. Grill for approximately 3 minutes per side for medium-well steak or adjust cooking time to your desired doneness. Turn the skewers occasionally to ensure even cooking and to char the vegetables slightly.

Serve the hot kabobs directly from the grill alongside the roasted asparagus. Optional: Sprinkle with additional parsley or a squeeze of lemon juice for added brightness.