• Pat the steaks dry with a paper towel; season generously with salt and as much chipotle chile powder as you like.

For the top sirloins and filet mignons:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Wipe out the pan.

For the New York strips:
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning once, until well browned, 1 to 2 minutes per side for medium-rare. Transfer to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Wipe out the pan.

While the steaks cook and rest, prepare the vegetable skewers.

• Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
• Cut the mushrooms in half lengthwise.

In a medium bowl, combine the zucchini, mushrooms, tomatoes, and 1 tablespoon [2 TBL] oil. Season with salt and pepper and toss to coat. Thread the vegetables onto the wooden skewers, alternating the ingredients or keeping each type of vegetable on separate skewers, as desired.

Warm the same pan used for the steaks over medium-high heat until hot but not smoking. Working in batches if needed, add the vegetable skewers and cook, turning occasionally, until the vegetables have some golden marks and are tender throughout, 8 to 10 minutes. Transfer to a plate and season with salt and pepper.
While the skewers cook, prepare the slaw.

• Cut away any core from the cabbage; thinly slice the cabbage.

In a large bowl, toss together the cabbage, carrots, and “creamy” slaw dressing. Season to taste with salt and pepper.

Transfer the steaks, vegetable skewers, and slaw to individual plates and serve.