Ally Phillips aussie grassfed beef lollipop sticks

  • Prep time 30Min
  • Cook time 20Min
  • Technique Grill
  • Meat Beef
  • Cut Striploin
  • Serves 10

Delicious grassfed Aussie beef will make this dish a go-to party favorite


  • 12 (8") skewers, previously soaked in water for several hours
  • 4 lbs. Aussie grassfed beef, cut into about 2" cubes, total cubes 36
  • 2 tsp. sea salt
  • 2 tsp. coarse ground pepper
  • 2 tsp. garlic granules
  • ¼ cup extra virgin olive oil
  • 24 whole peperoncinis
  • 6 small potatoes, about the size of a golf ball, use red, Yukon gold, or fingerling
  • 6 zucchini rounds, about 2" thick
  • Cooking Spray
  • 6 Tbl. Butter, unsalted, melted


Put the beef cubes in a large mixing bowl. Add the salt, pepper, garlic and olive oil. Toss and coat all pieces well. Put the potatoes in a microwavable bowl with about ¼ cup water. Cover and microwave on high for 3 minutes. You are 'precooking' the potatoes. Remove, drain off water and let cool.

Thread on a soaked skewer three pieces of meat. Top with a one large or two small peperoncinis then cap off the lollipop with a potato or zucchini round. Repeat until all meat is on lollipop sticks. Give all the lollipops a quick coating on all sides of cooking spray.

Place lollipops on a parchment paper covered cookie sheet.

Heat a grill to 550 to 600 degrees. Coat with cooking spray. Place lollipops on grill (don't crowd because you'll need room to turn them). Cover and grill for about 75 to 90 seconds on each side. Put a clean piece of parchment paper on the cookie sheet.

Remove lollipops to cookie sheet when done (130 to 135 degrees for medium rare). Cover with foil and let rest for about 5 minutes. Drizzle with melted butter and serve immediately.