Cut the steak into 1-inch cubes.

In a bowl, mix balsamic vinegar, olive oil, Dijon mustard, Worcestershire sauce, honey, chopped rosemary, minced garlic, salt, and pepper.

Add steak cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to several hours).

Wash and chop bell peppers, onions, and potatoes into bite-sized pieces similar to the steak cubes.

Parboil cubed potatoes in boiling water for 5-7 minutes until barely fork-tender, then drain and cool slightly.

Preheat grill to medium-high heat and lightly oil the grates.

Thread marinated steak, bell peppers, onions, cherry tomatoes, and parboiled potatoes onto skewers.

Grill kebabs for 4-5 minutes per side for medium-rare, or until desired doneness, achieving grill marks.

Remove from grill and let rest for a few minutes before serving.