3 boned, skinned chicken thighs (about 1 lb. total)
3 fat Italian (or other) sausages (about 1/4 lb. total)
1/2 pound flank steak
2 large portabella mushroom caps
1 tablespoon Worcestershire
2 tablespoons olive oil
Directions: Rinse the first 4 ingredients and dry. Put sasuages in pan with 1/2-inch water and bring to a boil, cover, reduce heat and simmer until sausages are no longer pink in the center, about 10 minutes. Drain. Trim fat off of all of the meats. Put thighs between sheets of plastic wrap and pound until they're an even 1/4-inch thick. Rub Worcestershire suace over the steak. Rub mushrooms with olive oil and place caps, gills down, on grill over hot coals. Close lid, when mushrooms start to drip juice (about 4 minutes) turn over. Lay steak, chicken and sausgae on grill. Cook, truning to brown evenly until cooked. To serve: thinly slice beef acorss the grain, cut chicken and mushrooms into thick slices and sausages into chucks. Makes 6 servings.