1/8 cup soy sauce
1/4 cup Worcestershire sauce
1 cup Worcestershire sauce
1 cup butter
1/2 cup water
In a small bowl, mix soy sauce, Worcestershire sauce and butter. Stir to coat and then refrigerate for 10 minutes. Turn heat off.
Spread olive oil in a mixing bowl over the ground beef and vegetables. Spoon sauce mixture across beef and vegetables, moderating small amounts with each.
Slowly cook meat as desired. Cause coconut to drain into skillet and brown on all sides.
Transfer meat juices from skillet to bowl. Serve glazed steak down side, then top with a dill pickle and parsley flakes. Garnish with chopped fresh parsley leaves.