Beef filet always makes an occasion special, but in the case of these mini beef kebabs it’s the parsley sauce—almost a fresh salsa—that makes the dish shine. For an interesting change, mix it up and substitute fresh pineapple chunks for the tomatoes; they make for a surprisingly harmonious combination. One note: Don’t marinate the beef any longer than three hours because the vinegar in the marinade will break down the meat and ruin its texture.
Recipe information
Yield
4 to 6 servings
Ingredients
Special Equipment
Preparation
Step 1
In the bowl of a food processor, blend together the parsley, garlic, vinegar, red pepper flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper, until smooth. With the machine running, gradually add the olive oil and process until incorporated. Spoon half of the sauce into a medium bowl. Spoon the remaining sauce in a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.
Step 2
Put the beef in the medium bowl with the parsley sauce. Toss well to coat the beef. Cover and refrigerate for at least 30 minutes and up to 3 hours.
Step 3
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Lightly oil the grill pan or the grilling rack with vegetable oil.
Step 4
Thread the skewers starting with a cherry tomato, then a cube of beef. Repeat with another cherry tomato and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes on each side (for medium-rare) or until desired doneness. Season with salt and pepper.
Step 5
To serve, arrange the beef skewers on a serving platter. Drizzle with the reserved parsley sauce or serve the sauce on the side as a condiment.
