Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, Runnin Wild Steak Seasoning, rosemary, and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.
Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.
Thread the marinated steak and mushrooms, along with the potatoes, onto skewers.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Re-season with salt and pepper and serve immediately. Enjoy!