The Angus Advantage: Steak-on-a-stick

Chef Michael Ollier with Certified Angus Beef Brand joined me to chat about preparing something you may have never thought about doing over the grill: steak-on-a-stick!

You may have heard of kabobs, satays, and pinwheels, but what is the difference? According to Chef Michael, they’re all just meat on a stick, but in different shapes. A kabob, which is probably the most common in this group, is typically a stew meat cube that you can put on a stick. But, Chef Michael recommends changing it up when you can. You can take that top sirloin cut that you get at your local Meijer meat counter and make it a satay, which is a slightly longer piece of meat that is woven onto a skewer. Chef Michael used a wooden bamboo skewer and then weaved the cut back and forth so that it stays in place while grilling. Using a thin cut for these is key. And because a thin cut is recommended, those satays will cook very quickly too. Chef Michael also recommends marinating the satays. He even whipped up a marinade perfect for the summer season called “Mojo Marinade.” It’s choked full of orange juice, lime juice, and herbs. With so much citrus acid, it a very aggressive marinade, so you only need to leave your steak in there for about an hour or so to get the best flavor. After marinating for a bit, you can weave your steak on a skewer, and then cook them over a high heat grill.

Another technique is a pinwheel, which simply involves rolling up your cut and putting the skewer through, sort of resembling a beef lollipop. The pinwheel’s also cook very quickly and can be marinated too. One thing to consider about the pinwheel, though, is that the outside will be more cooked than the center (not uniform).

So what is the best way to know when your steak-on-a-stick is done? According to Chef Michael:

This is such a quick technique – it’s just the sear on the outside. So, I’ve got a really hot grill and I’ve got some grill marks. Pretty much, when it starts to sweat, I’ll flip it over and it’s about done.

Chef Michael also shared his advice for veggie kabobs:

I typically keep the meat separate from the veggies. What I look for is what’s going to enhance the beef only. And I cook the veggies separately because usually, they cook at different times.

So what exactly is the angus advantage? As Chef Michael points out, angus is specifically just a breed of cattle. It’s a great starting point for good beef, but to become Certified Angus Beef means it has to meet ten strict standards, with marbleing being the most important.

For a look at some recipes using steak cuts and other Certified Angus Beef Brand products, head on over to

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