1-First Step: Gather and prep your ingredients. Cube the 2 pounds top sirloin steak into 1-1.5 inch pieces for quick, even grilling. Chop 1 red onion, 3 bell peppers, and halve 8 ounces baby bella mushrooms into 1-inch chunks. Mince 2 garlic cloves. This mise en place keeps things speedy, just 15 minutes total.

2-Second Step: Make the marinade. In a bowl, whisk 1/4 cup low-sodium tamari soy sauce, 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons Worcestershire sauce, minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. It takes 2 minutes and smells amazing already!

3-Third Step: Marinate the beef. Toss steak cubes in the marinade, cover, and refrigerate for 1 hour. Don’t skip this, the acid tenderizes while flavors sink in. For vegan swaps, marinate tofu here too. Stir halfway for even coverage.

4-Fourth Step: Thread the skewers. Soak wooden ones 30 minutes first. Alternate beef, onion, peppers, and mushrooms, starting and ending with meat. Leave space at ends for easy handling. Make 8 skewers. Discard used marinade or boil it for basting.

5-Fifth Step: Preheat grill to medium-high, about 400-450°F. Oil grates to prevent sticking. Grill skewers 10 minutes total, turning every 2-3 minutes. Brush with extra marinade if you boiled it. Veggies char perfectly with beef.

6-Sixth Step: Check doneness with a thermometer, 145°F for medium beef. Rest 3 minutes off heat. Serve hot with sides. Indoor? Broil 8-10 minutes, flipping halfway. Adapt for low-cal by skipping oil brush.