In a small bowl, whisk together balsamic vinegar, soy sauce, Worcestershire, Dijon mustard, garlic, rosemary, pepper, onion powder, Kosher salt, smoked paprika and honey.
Cut steak into large cubes (about 1-2 inch pieces) and add to large plastic bag or a nonreactive mixing bowl.
Pour marinade over steak, chill and marinate at least 30 minutes or up to overnight.
Remove steak from bag and discard marinade.
Have your vegetables prepped and wooden skewers soaked, if using.
Thread steak and vegetables evenly onto skewers.
Heat grill to medium-high heat and oil grates.
Place kabobs onto hot grill and cook for 4-5 minutes per side or until desired degree of doneness.
Remove from grill and allow to rest for 5 minutes before serving.
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Notes
If using wooden skewers, soak in water at least 30 minutes before using.