Beef Pops with Pineapple and Parsley Sauce

Parsley Sauce:
3 cups fresh, flat leaf parsley
2 cloves garlic-peeled
2 TBS. red wine vinegar
1 tsp. crushed chili flakes
1 tsp. sugar
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

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


Beef Pops:
1 1/2 lbs. beef fillet, cut into 3/4 inch cubes (about 40 cubes)
1 (2 lb.) pineapple, cut into 3/4 inch pieces (about 40 pieces)
20 (8 in.) wooden or bamboo skewers, soaked in water for 30 minutes
Salt and freshly ground pepper

Place the beef in the medium 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 grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another piece of beef. Continue with the remaining skewers. Grill the skewers for 2-3 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 remaining reserved parsley sauce or serve the sauce on the side as a condiment.