TIP: You can use long skewers, or short ones for an appetizer-style version!
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon dried tarragon
1/2 teaspoon onion salt
1/4 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One thick 1-pound ribeye steak (trimmed), cut into 2-inch cubes
1 green bell pepper, cut into 1/2 x 2-inch pieces
1 red bell pepper, cut into 1/2 x 2-inch pieces
1 yellow bell pepper, cut into 1/2 x 2-inch pieces
1/2 red onion, cut into 1/2 x 2-inch pieces
8 ounces baby bella mushrooms, halved
In a medium bowl, add the soy sauce, Worcestershire, tarragon, onion salt, garlic, salt, and pepper, and stir to combine well.
Add the beef to a baking dish with the soy marinade and toss to coat. Cover and refrigerate for 2 hours.
Soak 12 regular wooden skewers or twenty-four 5-inch wooden skewers in water while the meat marinates. (This prevents them from splintering and burning on the grill.)
Heat a grill pan or grill to high heat (about 450°F).
Thread the beef, peppers, onions, and mushrooms on the skewers. Grill the skewers, turning once halfway through, until the beef is cooked and the vegetables are marked by the grill, about 18 minutes for medium-done meat, with a warm pink center.