Steak Marinate: Combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground black pepper in a large bowl and whisk to combine. Add steak, tossing to coat. Cover and refrigerate for 1-8 hours.
Assemble: If using wooden skewers, soak them in water for 30 minutes. Thread the steak and chopped vegetables alternately onto the wooden skewers, keeping a little space between each.
Grill: Clean grill grates and oil. Heat to medium-high. Grill kabobs for just a few minutes on each side (8-10 minutes maximum), according to how well done you like your steak. Allow the kebabs to rest for 5 minutes before serving.
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Notes
Steak: I like to use top sirloin since it's more affordable than filet or tenderloin, but is still thick and high quality!Vegetables: Sub any other veggies you like including halved mushrooms, zucchini, summer squash.Make Ahead Instructions: The steak can marinate for up to 8 hours ahead of time. Chop the veggies hours or a day in advance.To Cook Kabobs in Oven: turn oven to broil on high. Place kabobs on the top oven rack and cook for 7-15 minutes (depending on how well done you like your steak), rotating during cooking.To Cook Kabobs in Grill Pan or Skillet: Heat pan over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.