Tag: meat

Steak on a Stick

A month or two back I was whisked away off to a magical land of mystery and whimsey, otherwise known as the Sherwood Forrest Faire. While there I was enticed to try meat-on-a-stick for lunch. I was somewhat skeptical at first but after the first bit I was enchanted. It was amazing! As a side, the meat-on-a-stick could come with a baked potato loaded with butter, sour cream, pesto and parmesan. Also… To. Die For.

The meat on a stick was a thicker piece of what appeared to be flank steak, grilled with some mystical yellow seasoning that I could only fathom was turmeric. So, I went on a hunt as soon as I got home.

I scoured my sources for a steak seasoning that was similar to what I’d seen and tasted, but nothing came up. From there I decided to put a seasoning blend together myself. The first time I made this, I used double the cayenne. And while it tasted great – it was way more spicy than the original one I had at the faire. So, I made adjustments.

I also cut my steak down much thinner to make the Steak on a Stick easier to eat. I’m sure that I looked like a barbarian as I ate mine at the faire. Oh, well! 

I’m quite pleased to say that in the off-season of the Sherwood Forest Faire, that I can now have my Steak on a Stick from the comfort of my own home. It may not be the exact seasoning from the faire, but it’s pretty close. Plus, it’s quick. It’s fast. It’s super easy, and amazingly delicious.

I left the serving size at 2 sticks or roughly 1/4 lb. of meat per person. But, once you start eating it’s quite easy to put away more than that, so be careful! Hehe.

Steak on a Stick
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 2 Sticks • Calories: 183.4 • Fat: 8.7 g • Carb: 1.8 g • Fiber: 0.7 g • Protein: 23.4 g • Sugar: 0.3 g • Sodium: 673.8 mg

Ingredients:
Steak Seasoning/Dry Rub:
2 Tsp. Paprika
2 Tsp. Sea Salt
1 Tsp. Black Pepper
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1/4 Tsp. Cayenne
1/4 Tsp. Coriander
1/4 Tsp. Turmeric

1 Lb. Flank Steak
8 Skewers

Directions:

Carefully slice the flank steak up into long thin strips.

I got about 16 strips out of mine.

Carefully skewer the meat onto skewers.

I ended up putting two strips on each skewer.

Combine the seasonings together in a small bowl until well blended.

Sprinkle the seasoning evenly over the meat. Flip the meat and season the other side as well.

Cover and allow to sit in the fridge for at least 2 hours, though all day is best!

Remove from the fridge about 10 minutes prior to cooking.

Grill the skewers until the steak is to your liking.

Mine were grilled on my handy countertop grill since a horrible wind storm managed to throw my outdoor grill around the backyard like a rag doll a few weeks ago and ruined it. But, these would work just as well over a campfire or an outdoor grill.

I generally prefer my steak medium – medium/rare, but for some reason when it’s on a stick I like it charred up a little more.

Serve right away and enjoy!

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