Place 3 Tbsp. of the olive oil, lemon zest, lemon juice, garlic, herbes de Provence, Worcestershire sauce and Tabasco sauce in a large bowl and mix to combine. Add the mushrooms, salt and pepper and toss to coat. Marinate the mushrooms in the fridge for 1 hour. Thread 6 mushrooms onto each skewer.
Preheat your barbecue to medium-high. Brush the steaks with the remaining olive oil and season with salt and pepper.
Grill the mushrooms on one side of the barbecue, turning occasionally, for 6 to 8 minutes, or until just tender.
Grill the steaks on the other side of the barbecue, allowing 2 to 3 minutes per side for rare, and 3 to 4 minutes for medium rare. Divide the steaks and skewers among plates and serve.