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1
Preheat the broiler.
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2
In a small bowl, combine the Worcestershire, red wine vinegar, and hot sauce.
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3
Brush the steak with the mixture and sprinkle liberally with coarse black pepper.
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4
Let the steak marinate for 5 to 10 minutes.
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5
Place the potatoes in a sauce pot and cover with cold water.
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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.
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7
Drain the potatoes, return to the hot pan, and let sit for 1 to 2 minutes to dry.
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8
Add half of the parsley, the dill, butter, salt, and pepper.
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9
Preheat a large skillet over medium-high heat with the EVOO.
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10
Add the mushrooms and cook, stirring every now and then, for 4 to 5 minutes, or until nice and brown.
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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.
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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.
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13
Remove the meat from the broiler and let it rest for a few minutes.
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14
Very thinly slice the meat on an angle against the grain.
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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!
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16
Add the remaining parsley to the mushrooms and zucchini, stir to combine, and transfer to a serving platter.
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17
Serve the sliced London broil alongside the buttered potatoes and the caramelized zucchini and mushrooms.
