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Trim the meat well and cut steak into pieces about 1 ½ inches square.
Whisk together the olive oil, white wine vinegar, Worcestershire sauce, garlic powder, salt, and lots of fresh ground black pepper to make the marinade.
Put steak pieces into large ziploc bag, pour in the marinade mixture, and marinate in refrigerator 1 hour.
While the steak marinates, wash mushrooms and let them air-dry in the colander.
After an hour add mushrooms to marinating steak and marinate one hour more.
When you’re ready to cook, spray or brush grill with oil or non-stick grilling spray and preheat grill to high.
Thread steak and mushrooms on skewers, preferably Double Kabob Skewers (affiliate link) or thicker blade type skewers. I used the thick blade type skewers I got in Turkey!
Grill steak to desired temperature; about 3-4 minutes per side for medium rare. Add 1 more minute per side for medium or 2 more minutes per side for medium-well.
If you like your meat quite rare you might want to make kabobs with just the meat and cook the mushrooms in a Vegetable Basket for the Grill (affiliate link).
Let meat rest a minute or two before you take it off the skewers.
Serve hot and enjoy!