London Broil with Buttered Potatoes and Caramelized Zucchini and Mushrooms

• 1 tablespoon Worcestershire sauce (eyeball it)
• 1 tablespoon red wine vinegar (eyeball it)
• 2 teaspoons hot sauce, such as Tabasco
• 1 1/2 pounds 1 1/2-inch-thick shoulder steak (London broil)
• Coarse black pepper
• 2 pounds very small red or white bliss potatoes
• Coarse salt
• 1/2 cup fresh flat-leaf parsley leaves (a couple of handfuls), chopped
• 3 tablespoons fresh dill, chopped
• 3 tablespoons cold unsalted butter
• 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
• 12 cremini (baby portobello) mushrooms, brushed, cleaned, and cut in half
• 1/4 teaspoon crushed red pepper flakes
• 3 garlic cloves, chopped
• 1 large zucchini, cut into quarters lengthwise, then cut into chunks about the same size as the mushrooms

1. Preheat the broiler.
2. In a small bowl, combine the Worcestershire, red wine vinegar, and hot sauce.
3. Brush the steak with the mixture and sprinkle liberally with coarse black pepper.
4. Let the steak marinate for 5 to 10 minutes.
5. Place the potatoes in a sauce pot and cover with cold water.
6. Place the pot over high heat and bring up to a boil, add some salt, and cook until the potatoes are tender, about 10 to 12 minutes.
7. Drain the potatoes, return to the hot pan, and let sit for 1 to 2 minutes to dry.
8. Add half of the parsley, the dill, butter, salt, and pepper.
9. Preheat a large skillet over medium-high heat with the EVOO.
10. Add the mushrooms and cook, stirring every now and then, for 4 to 5 minutes, or until nice and brown.
11. Add the red pepper flakes, garlic, and zucchini, and season with a little salt; continue to cook until the zucchini are tender and starting to get a little brown.
12. While the zucchini are browning up with the mushrooms, broil the steak on the top rack for 6 minutes on each side, for medium rare to medium doneness.
13. Remove the meat from the broiler and let it rest for a few minutes.
14. Very thinly slice the meat on an angle against the grain.
15. The degree to which you can slice thinly will determine how tender the meat is to cut and chew, so make sure the carving knife is sharp: The thinner the better!
16. Add the remaining parsley to the mushrooms and zucchini, stir to combine, and transfer to a serving platter.
17. Serve the sliced London broil alongside the buttered potatoes and the caramelized zucchini and mushrooms.

worcestershire sauce, red wine vinegar, hot sauce, black pepper, red, salt, parsley, fresh dill, cold unsalted butter, extravirgin olive oil, cremini, red pepper, garlic, zucchini

Taken from www.epicurious.com/recipes/food/views/london-broil-with-buttered-potatoes-and-caramelized-zucchini-and-mushrooms-374512 (may not work)