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Beef Pops with Pineapple and Parsley Sauce
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Source: Recipe courtesy Giada De LaurentiisPrep Time: 10 min Inactive Prep Time: 3 hr
| 20 beef pops 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 | |
| freshly ground black pepper | |
| Directions 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.
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.
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.
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.
Printed from FoodNetwork.com on Sun Dec 27 2009© 2009 Scripps Networks, LLC. All
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