1. In a large bowl, combine the olive oil, soy sauce, pepper, salt, and minced garlic. Add the cubed steak and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for more intense flavor.
2. While the steak is marinating, prepare the chimichurri sauce. In a small bowl, mix together the parsley, cilantro, red wine vinegar, olive oil, crushed red pepper flakes, salt, pepper, and minced garlic. Allow the flavors to meld together at room temperature while you prepare the kabobs.
3. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
4. Thread the steak, bell peppers, and onion onto the skewers, alternating between meat and vegetables.
5. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the steak is cooked to your desired doneness. I like mine medium-rare, with a slight char on the outside and juicy inside.
6. Remove the kabobs from the grill and let them rest for a few minutes. This helps the juices settle, ensuring every bite is tender and flavorful.
7. Serve the kabobs with a generous drizzle of chimichurri sauce. Enjoy the explosion of flavors!

Remember, grilling is as much about intuition as it is about following instructions. Trust your senses—if it smells irresistible, it’s probably ready!