1-First Step: Cut the steak into 16 equal pieces. I aim for 1-1.5 inch cubes uniform size cooks even. Trim fat to dodge flare-ups. Toss pieces and 8 baby bella mushrooms into a gallon-size bag. Mise en place done, high-five!

2-Second Step: Whisk marinade: 1/4 cup soy sauce, 1/4 cup BBQ sauce, 1/4 cup vegetable oil, 2 Tbsp white vinegar, 2 Tbsp brown sugar, 1/2 tsp garlic powder. Pour over steak and mushrooms. Seal, squish to coat. Marinate 30 minutes to 2 hours in fridge. Longer tenderizes; don’t overdo or mushy. Pro move for busy parents: prep morning, grill evening.

3-Third Step: Boil 8 baby Yukon Gold potatoes until just fork-tender, 5-7 minutes. Drain, cool slightly. This syncs cook times raw spuds burn while steak rests. Toss lightly in oil if desired. Adapt for low-cal: skip oil.

4-Fourth Step: Thread 4 skewers. Alternate 2 steak pieces, 1 potato, 1 mushroom; repeat pattern. About 4 sections per skewer. Metal best for heat; soak wood 30 min. Mushrooms mushy from marinade? Thread separate. Vegan twist: tofu here shines.

5-Fifth Step: Preheat grill medium-high, 400-450°F. Oil grates. Grill 5-6 minutes per side, flip every 3 minutes. Total 10-12 minutes for medium-rare. Rest 5 minutes. Oven alt: 350°F, 30 minutes, rotate every 10. Or broil, watch potatoes.