Place potatoes in a large pot and cover with cold salted water.

Bring to a boil and reduce to a simmer.

Cook until potatoes are just tender, about 10 minutes.

Remove from the pot using a slotted spoon and set aside to cool.

Return the pot of water to a boil and add corn.

Cook for 1 minute until bright yellow and then drain and set aside to cool.

In a food processor, combine arugula, parsley, oil, Worcestershire sauce, mustard, garlic, vinegar and 1/2 teaspoon of the salt.

Process until the mixture resembles a smooth pesto; set aside.

Alternate potatoes, corn and steak on skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)

Season kabobs with remaining salt.

Prepare a grill for medium-high heat cooking.

Arrange kabobs on the grill and cook, turning occasionally until steak is cooked to your liking, about 6 minutes for medium-rare.

Alternatively, preheat the broiler and place the oven rack 6 inches below the heating element.

Arrange kabobs on a baking sheet and broil for 3 to 4 minutes per side for medium-rare.

Serve kabobs alongside steak sauce.