Early in the day, cut steak into chunks. Place in
a refrigerator container with a lid.
Mix together pineapple juice, Worcestershire sauce, soy
sauce, olive oil, pepper and rosemary. Pour over steak
and seal lid. Shake to coat. Place in
refrigerator. Shake and/or turn marinade once or twice
during the day if possible.
40 minutes before serving time, start grill. Scrub
potatoes and wrap in foil. Place on grill and bake
covered over low heat.
After 15 minutes, turn potatoes.
Prepare vegetables and mushrooms by cutting them into
large chunks.
After cutting vegetables, turn potatoes again.
Poke skewers through vegetables, mushrooms and steak.
Place kabobs on grill and brush with marinade sauce.
Turn up heat depending on grill. Cook until steak
reaches desired doneness. Turn often and brush with
marinade during grilling. Turn potatoes once more as
kabobs grill.
