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OG Fair-Style Steak on a Stick

by

A nostalgic state fair classic, this Steak on a Stick recipe brings bold, smoky flavor to tender marinated flank steak. Inspired by Michael Symon’s original fairground roots, it’s simple, fun, and perfect for grilling season.

Prep Time:

15–20 minutes active prep (+ overnight marinating)

Cook Time

4–6 minutes total (about 2–3 minutes per side)

Serves:

Makes 10–12 skewers

Level:

Steak & Marinade

1 lb flank steak, cut against the grain (cubes or strips)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon mustard powder
2 teaspoons Dijon or spicy mustard
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ teaspoon red pepper flakes
¼ cup olive oil
Salt and pepper (to taste, added before grilling)

Other

• Wooden skewers (soaked in water)

Ingredients

Step 1: Cut the flank steak against the grain into cubes (OG style) or strips.

Step 2: In a large bowl, mix paprika, garlic powder, onion powder, mustard powder, Dijon mustard, soy sauce, Worcestershire sauce, red pepper flakes, and olive oil.

Step 3: Add steak to the marinade and toss to coat thoroughly.

Step 4: Cover or transfer to a zip-top bag and refrigerate overnight to tenderize and build flavor.

Step 5: Remove steak from fridge about 30 minutes before cooking.

Step 6: Thread marinated steak onto soaked skewers.

Step 7: Lightly season with salt (go easy due to salty marinade).

Step 8: Grill over medium-high heat (or a hot grill pan) for about 2–3 minutes per side, until nicely charred and cooked to desired doneness.

Instructions

Serving & Finishing Touches

Remove from grill and serve immediately.

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