Categories: Grilling

Ingredients

• For the Parsley Sauce:
• 3 cups fresh flat-leaf parsley
• 2 cloves garlic, peeled
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed chili flakes
• 1 teaspoon sugar
• 11/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• For the Beef Pops:
• 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
• 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
• 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
• Salt and freshly ground black pepper

Directions

1. For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.

2. For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.

3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.

4. To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

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