We love our crabs in Maryland – and we love our crab soup. We love our grills, too – especially when we find a great flank steak! But in the summer, crab soup is just too hot to eat. What is a Marylander to do? This recipe takes its inspiration from traditional Maryland Crab soup and deconstructs it into a delicious salsa and a hot potato hash to eat with slices of juicy, spicy flank steak. - Edgewatercook —Edgewatercook
Test Kitchen Notes
Edgewatercook has created a complete meal that will make you think you're dining at a Maryland crab shack, except for the fact that you're eating a steak. The Old Bay seasoning really shines in both the marinade and in the crab salsa, but the steak is definitely the star here. With just a few minutes of prep work the night before, it's flavorful and juicy. I think the steak would be a great weeknight dinner. The array of colors, textures, and flavors in the accompanying crab salsa and potato hash really complement the flank steak and make the meal fun to eat. These dishes are very creative and wonderfully executed. I highly, highly recommend this meal! - forester_lady —duclosbe1
Old Bay Seasoning
dark brown sugar
heirloom tomatoes chopped
green onions chopped
large clove garlic minced
Old Bay seasoning
jumbo lump crab meat
4 ears corn - Silver Queen
1/3 cup frozen lima beans
1 lb yucon gold potatoes
1/2 cup diced celery
1/2 cup diced red pepper
1/2 cup diced sweet onion
2 T olive oil
2 T butter
salt and pepper
In This Recipe
For Rub: put dry ingredients into a small bowl. Add Worcestershire and hot sauce. Mix well. Add olive oil, a little at a time, while mixing, to get a smooth, spreadable paste. Rub on flank steak. Wrap in plastic wrap and refrigerate for at least 4 hours – overnight is better.
Get the grill ready for medium high heat. Grill the flank steak 5 min per side for med rare. Let sit for 5-10 minutes before slicing against the grain.
For the Crab Salsa: Combine the first 7 ingredients: tomatoes, green onions, sugar (if using), Old Bay Seasoning, olive oil and salt and pepper. Stir to combine.
Adjust seasonings – you want to taste the tomatoes first, then the Old Bay. This can sit in the fridge for 3-4 hours. (If you put it on the counter for that long, it will create lot of juice – nice for soaking up with bread).
Immediately before serving, stir in the parsley and crab.
Cut the corn from the cob.
Scrub, dice and par boil the potatoes for 10 minutes.
Place the grill wok on the grill, and add the oil and the butter. When the butter sizzles, add the veggies and stir fry, allowing some the corn to scorch slightly. Shake and stir until the potatoes are cooked thru and the rest of the veggies are crisp tender – about 10 minutes. Season with salt and pepper.
Final Assembly: Serve slices of the grilled flank steak with nice scoops of the crab salsa and the hot potato hash on the side. Serve with warm garlic bread for an extra special treat!