1. Cut the strip loin steak into 0.8-1 inch cubes, season with salt and pepper.

2. Place the balsamic cream, mustard, honey, and barbecue sauce in a bowl. Stir the mixture until smooth. Set aside one tablespoon of the marinade for basting the kebab. Place the steak cubes in the marinade and leave for at least 30 minutes.

3. Moisten the wooden skewers with water. Alternately thread the steak and tomato halves onto the skewers. If you have small cherry or cocktail tomatoes, thread them whole.

4. Place the skewers at a distance from each other and cook for three minutes until appetizing stripes appear on the meat. Turn the kebabs over and brush them with the reserved marinade. Cook for another 3 minutes. During this time, the tomato skin will char and the vegetables will become soft and juicy.

Place the steaks on a serving board, garnish with herbs, and serve. Store leftovers in an airtight container in the refrigerator for 2-3 days. Use them to make sandwiches, warm salads, loaded omelets, or bowls. Bon appetit!