Place the potatoes and the water in a 9×13-inch pan, cover tightly, and bake at 350 degrees Fahrenheit for about an hour and a half or until fork-tender.

While they are still warm, place the potatoes on a flat surface and gently smash them with a flat bottom edge, such as the bottom of a drinking glass.

In a pot, on low heat, add the oil and onions and sauté for about 30 minutes, or until nicely brown and caramelized.

Place the London broil in a large ziplock bag or 9×13-inch pan.

Place all the ingredients in a bowl, mix, and pour over the London broil, flipping to make sure it’s well coated.

Marinate for 30 minutes or overnight.

Remove the London broil from the marinade. Discard any extra juices. Bring the meat to room temperature.

Broil on high for five minutes per side for medium well (this is assumed you have pounded it thin).

Slice the meat as thin as possible.

Arrange the potatoes on a platter, top with some caramelized onions, and top with a slice of meat. Garnish with parsley.