Cut Boneless New York Strip (32 ounce) into 4 equal size portions about 4oz each; trim excess fat from edges. Rinse and paper towel dry Assorted Color Bell Peppers (3), Red Onion (1), Yellow Squash (1) and Zucchini (1).
Slice peppers and onion into equal size portions about 2 inch squares. Slice Squash cross wise into circle shape portions 1/2 inch width.
Use metal or bamboo soaked skewers for assembling steak kabobs. Skewer vegetables, including whole Mushroom (16 ounce) and steak pieces alternating each type.
Brush steak kabobs with Olive Oil (to taste) and season with Salt and Pepper (to taste) and Steak Seasoning (to taste).
Melt Unsalted Butter (1/2 cup) in microwave for 1 minute. Add Garlic (3 clove), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon) and Dried Parsley (1/2 teaspoon). Stir to combine.
Grill kabobs over medium high heat for 16 minutes turning steak kabobs every 4 minutes. During the last 4 minutes of cooking baste with butter mixture. Serve and Enjoy.