Beef Pops with Pineapple and Parsley Sauce

beefpops

I have to give credit to Food Network’s Giada for this amazing, melt in your mouth recipe. Giada suggests making the beef pops for an appetizer, but I like them so much that I just make them for a main dish. They are perfect with a side of wild rice or fingerling potatoes and a green salad.

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Ingredients

For the Marinade

  • 3 cups fresh flat leaf parsley
  • 2 cloves garlic
  • 2 Tbsp red wine vinegar
  • 1 tsp crushed red chili flakes
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup olive oil

For the Beef Pops

  • 1 1/2 lbs beef fillet, cut into 3/4 inch cubes
  • 1 pineapple, cut into 3/4 inch cubes
  • Salt and pepper to taste

Directions

For the Marinade

  1. In a food processor, blend together parsley, garlic, red wine vinegar, chili flakes, sugar, salt, and pepper until smooth. Keep the machine running and gradually add the olive oil.
  2. Place half the mixture into a medium bowl. Place the remaining mixture into a small bowl; cover and refrigerate until ready to use.

For the Beef Pops

  1. Place the beef into the medium bowl with the parsley marinade. Toss well until the beef is evenly coated. Cover and refrigerate for 3 hours.
  2. Preheat the grill. Skewer beef and pineapple onto grill skewers, alternating beef with pineapple. Grill skewers for 2 to 3 minutes on each side. Season with salt and pepper.
  3. Beef pops can be served on plates with the skewers or they can be removed from skewers. Drizzle with the remaining parsley marinade and enjoy! (This recipe makes about 20 skewers, or about 6 servings)

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