Pour the soy sauce, Worchestershire, and the A-1 directly on the steaks. Poke the steaks a few times to make holes for the sauce to soak in. Let sit on your kitchen counter for 15 minutes or so while the meat comes closer to room temperature and the sauces penetrate the meat.
Preheat the grill and oil it. When the steaks have "set," they are ready to grill. Some say the meat grills better when it has been left out of the refrigerator for a while. You can believe this theory or not. It works for me. Grill to your taste. I use High to start the meat and then turn to Medium. Two minutes on High sears the meat. Then I turn it over and do most of the lower temperature grilling on the other side, 7 minutes per inch for medium-rare tops. You can follow your own system.
Clean your potatoes and poke some holes in them. Bake the potatoes at 400 degrees for one hour until crisp on the outside and soft in the middle when you poke them with a fork. Alternatively, if you're in a hurry you can cook your bakers in the microwave. Either way, when they are done, let them cool until you can handle them. Slice off the top of the potato or cut it in half. Scoop out the cooked potato and put the scoops in a bowl. Mix in cheese, butter and salt. (You'll notice I didn't tell you how much butter. It's up to you. For a large potato, a couple tablespoons ought to do it but, since you're blowing your calorie and carb budget, you might as well go all out.)
Proceed to "squish" the potatoes with the back of a fork. You're just going for a lumpy kind of mash. I call them smashed potatoes versus mashed potatoes. If you are trying to time this whole meal, start the potatoes ahead so you're doing this mashing part as the steaks are ready to come off the grill. Otherwise you can always reheat the potatoes, but you won't be as successful re-heating the steaks.
Two teaspoons of oil and one tablespoon of butter should be enough to cook these veggies. If you are watching calories, you can use oil and no butter, but I'll leave that up to you. Put all of your veggies in the pan and cook on Medium High until the zucchini has a little brown around the edges--maybe 5 minutes. Just keep an eye on them. The veggies will taste slightly crisp. If you like veggies more limp, just cook them more. Season with cracked pepper.