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1
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.
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2
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.
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3
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.
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4
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).
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5
Immediately before serving, stir in the parsley and crab.
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6
Cut the corn from the cob.
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7
Scrub, dice and par boil the potatoes for 10 minutes.
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8
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.
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9
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!
