Grilled Balsamic Steak Kabobs

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In a small bowl, make the balsamic mixture by adding in the balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
¼ cup balsamic vinegar, 1 tbsp dijon mustard, 1 tbsp honey, 1 tsp salt and black pepper, 1 tsp basil, ¼ cup olive oil
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In a separate bowl, add steak cubes and half of the balsamic mixture, reserve the rest. Stir to coat all the steak. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.
2 lbs steak, cubed
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Preheat grill to medium high heat (375-400° F).
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Remove the steak from the refrigerator and start to assemble the kabobs by alternating veggies with steak on a skewer until all kabob ingredients are used.
1 pint Cherry tomatoes, 1 Red onion, 1 zucchini, 1 red pepper, 1 yellow Pepper
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Place kabobs on the grill and grill each side for 3-4 minutes, until charred and steak is cooked as desired. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
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Remove from grill. Serve with a mixed green side salad dressed in lemon, olive oil, salt and pepper and enjoy!