Make the Steak: In a large bowl, combine steak, oregano, red pepper flakes, extra-virgin olive oil, lemon juice, garlic, tahini, honey, and salt. Cover and let marinate at room temperature at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.

In a medium skillet over medium-high heat, heat olive oil. Add orzo and cook, stirring, until golden, 3 - 5 minutes. Add broth and bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 - 10 minutes; season with salt and black pepper. Cover to keep warm.

Preheat a grill on medium heat. Thread wooden skewers with steak, onion, bell pepper, and tomatoes, alternating each one.

Grill skewers, turning occasionally, until vegetables are tender and meat is cooked. Stir chives into the orzo mixture.

Make the Lime Corn: Grill corn, rotating frequently, until starting to char on all sides, 18 to 20 minutes.

Meanwhile, in a small bowl, whisk butter, jalapeño, garlic, cilantro, honey, oregano, lime zest, lime juice, salt, and black pepper.

Spread honey-lime butter onto each ear of corn.

Mix sparkling water with lemon slices. Serve over ice if desired.

Serve the steak kabobs over orzo, with corn and lemon sparkling water.