1 T. Red Wine Vinegar

2 tsp. Hot Sauce

1 ½ lb. London broil (1 ½” thick Shoulder Steak)

Pepper

2 lb. Very Small Red or White Bliss Potatoes

Salt

½ C. fresh Flat Leaf Parsley, chopped

3 T. fresh Dill, chopped

3 T. Butter

3 T. EVOO

12 Crimini Mushrooms cut in half

½ tsp. crushed Red Pepper Flakes

3 cloves Garlic, chopped

1 large Zucchini, cut into quarters lengthwise, then cut into chunks about the same size of the mushrooms

Preheat broiler. In a small bowl, combine Worcestershire, vinegar and hot sauce. Brush steak with mixture and sprinkle liberally with pepper. Let the steak sit and marinate 5 to 10 minutes.  Place potatoes in a sauce pot and cover with cold water. Place over high heat and bring up to a boil. Add some salt and cook until potatoes are tender 10 – 12 minutes. Drain potatoes, return to hot pan and let sit a minute or two to dry. Add half parsley, the dill, butter, salt and pepper. Preheat a large skillet over medium high heat with the EVOO. Add mushrooms and cook stirring occasionally for 4 to 5 minutes until nicely brown. Add red chili flakes, garlic and zucchini and season with salt. Cook until zucchini are tender and starting to brown. White vegetables cook, broil the steak on the top rack for 6 minutes on each side for medium rare to medium doneness.  Remove from broiler and allow to rest a few minutes. Very thinly slice meat on an angle against the grain – the thinner the better! Add remaining parsley to mushroom mixture and stir to combine. Transfer to a serving platter and serve with meat and potatoes.