1-Preparing the Marinade: In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 3 tablespoons honey, 1 tablespoon toasted sesame oil, and 4 minced garlic cloves until well combined. This Korean steak marinade is the secret to the amazing flavor of these kabobs!

2-Preparing the Marinade: Taste and adjust if needed add a little more honey if you prefer sweeter, or extra garlic if you love that bold flavor.

3-Marinating the Beef: Take your 2 pounds of flank steak or sirloin, cut into bite-sized pieces, and place them in a large ziplock bag or bowl.

4-Marinating the Beef: Pour about half of the marinade over the steak pieces, reserving the other half for later.

5-Marinating the Beef: Seal the bag or cover the bowl, ensuring the steak is evenly coated.

6-Marinating the Beef: Refrigerate for at least 30 minutes (up to 8 hours) to allow the flavors to penetrate the meat. The longer you marinate, the more flavorful your Korean steak kabobs will be!

7-Preparing the Vegetables: While the steak is marinating, prepare your vegetables. Core 3 large bell peppers and cut them into bite-sized pieces.

8-Preparing the Vegetables: Peel 1 large red onion and slice it into bite-sized pieces as well.

9-Preparing the Vegetables: If you’re using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning during grilling.

10-Assembly and Grilling: Heat your grill to medium-high. If you don’t have access to an outdoor grill, a grill pan works great indoors!

11-Assembly and Grilling: Thread your skewers alternately with the marinated steak, bell peppers, and onion pieces. Leave a little space between each piece to ensure even cooking.

12-Assembly and Grilling: Brush each kabob generously with the remaining marinade.

13-Assembly and Grilling: Season lightly with salt and freshly-cracked black pepper.

14-Assembly and Grilling: Grill the kabobs for 2-3 minutes per side, turning once, until the steak reaches your desired doneness. Be careful not to overcook the beef it should still be juicy and tender.

15-Assembly and Grilling: Remove from grill and let rest for 5 minutes. This step is crucial for keeping the juices locked in!

16-Assembly and Grilling: Brush each kabob evenly with any remaining sauce.

17-Assembly and Grilling: Serve immediately, sprinkled with toasted sesame seeds for that authentic Korean touch.