• Whisk the marinade together. In a medium mixing bowl, whisk together the soy, mirin, honey, ginger, garlic, sesame oil, salt and pepper together until smooth.
• Marinate the steak. Toss the cubed sirloin with the marinade until the pieces are well-coated. Cover and transfer to the fridge for at least 2 hours, up to 24.
• Assemble the skewers. If you're using wooden skewers, make sure to soak them in cold water for an hour. Thread pieces of steak onto the skewers, alternating with shishito peppers and red onion. Reserve the marinade.
• Preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill to medium-high until the temperature reaches 400 F.
• Grill. Lay the skewers on the hot grill and grill for 4-5 minutes per side for medium. As the kabobs grill, brush with the reserved marinade. For more doneness, increase the time on the grill. Remove from the grill and rest for 10 minutes before eating. Top with chopped cilantro and green onions before serving. Serve with a squeeze of fresh lime.

Storage Instructions

• Storage: If you have leftover kabobs, remove the ingredients from the skewers and store them separately. Place the cooked steak and vegetables in an airtight container and refrigerate for up to 4 days.

  Reheating: Preheat your oven or broiler to medium heat. Arrange the steak and vegetables on a baking sheet or broiler pan, and heat for about 5-7 minutes, or until warmed through. Or, heat a skillet or grill pan over medium heat and add a small amount of oil or butter. Sear the steak and vegetables, turning occasionally, until heated through.

  When reheating, be mindful not to overcook the steak, as it can result in a tougher texture. To help keep the steak moist, you can brush it with a little marinade or broth while reheating. It's also a good idea to add fresh herbs or a squeeze of citrus juice to enhance the flavors before serving.