Whisk soy sauce, olive oil, Worcestershire, honey, garlic, ginger, black pepper, red pepper flakes, and lime juice to make the marinade.
Cut beef into 1-inch cubes or 1/2-inch strips. Toss with marinade, cover, and refrigerate 2–8 hours (max 12). Reserve some marinade before adding beef if you want a basting sauce; boil it for 1 minute before using.
Prep vegetables into 1-inch pieces. Cut or roll tortillas into skewerable pieces.
Thread beef, vegetables, and tortilla pieces alternately onto skewers, leaving a little space at each end.
Preheat grill to medium‑high (190–200°C). Oil grates. Grill skewers 8–12 minutes, turning every 2–3 minutes, until beef reaches desired doneness (≈54–57°C for medium‑rare) and vegetables are tender‑crisp.
Rest 5 minutes. Garnish with cilantro and a squeeze of lime. Serve with your favorite dips or over rice.
