Whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, paprika, black pepper, salt, and honey in a bowl until fully combined. The honey should dissolve into the other liquids to create a glossy marinade.

Add the beef cubes to the marinade and toss until each piece is coated. Let them sit for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

Thread the marinated beef cubes onto metal skewers or wooden skewers that have been soaked in water for 30 minutes. Leave a tiny bit of space between each cube for even cooking.

Cut the potatoes into fries and soak them in cold water for about 15 minutes to remove excess starch. This helps achieve a crispier texture when fried.

Heat the oil in a large skillet over medium-high heat. Once hot, add the drained potatoes in batches without overcrowding. Fry for 15 to 20 minutes, stirring occasionally, until golden brown and crispy. Drain on paper towels and sprinkle with salt immediately while hot.

Preheat your grill or grill pan to high heat for 5 minutes. Place the skewers directly on the grates and cook undisturbed for 3 to 4 minutes per side, for a total of 12 to 16 minutes depending on desired doneness. Avoid moving them too much to preserve the caramelized crust.

Arrange lettuce on a plate and top with tomato slices and red onion rings. The fresh vegetables provide a nice balance to the rich beef and fries.

Arrange the grilled beef skewers, crispy fries, and fresh salad on a plate. Serve immediately while everything is at its best temperature.