Place your cubed steak in a large bowl or zip top bag.

Peel Garlic: Break up your head of garlic and discard as much of the papery skin as you can easily with your hands.  Place the cloves in a small-medium plastic container with a lid, or a mason jar and shake vigorously until most of the skins have come off by themselves.  Peel remaining garlic and then finely mince with a knife or use a garlic press (I prefer a press!).  Reserve 1 small clove for your garlic butter, later.

Mix Marinade: Place the rest of the minced garlic in a small bowl and combine with oil, brown sugar, Worcestershire and dry parsley.  Pour over steak and massage in to coat all of the pieces well. Place steak in refrigerator and let sit for at least 6-8 hours or up to overnight.

Grill Steak: Preheat grill to medium-high heat.  Skewer steak onto strong metal skewers.  Use an instant-read digital thermometer and cook skewers (turning occasionally) until internal temperature reaches about 135-140.  This is for medium-rare, which is ideal for steak on the grill.  You can cook them longer than that but be aware the steak will lose tenderness the longer you cook.

Immediately tent with foil.

Finish with Garlic Butter: While skewers are cooking, prepare garlic butter.  Either on stovetop or in microwave, heat butter and garlic together until butter is melted.  On the stove-top leave it on low heat for a few minutes to really release lots of garlic flavor.  Remove from heat and add fresh parsley.  Use a silicone brush to brush over skewers on serving platter.