Beef Skewers with Cherry Tomatoes and Parsley Sauce

Name: Beef Skewers with Cherry Tomatoes and Parsley Sauce
Yield: 4 to 6 servings
Ingredients: 3 cups fresh ﬂat-leaf parsley leaves; 2 garlic cloves; 2 tablespoons red wine vinegar; 1 teaspoon crushed red pepper flakes; 1 teaspoon sugar; Salt and freshly ground black pepper; 1/2 cup olive oil; 1 1/2 pounds beef ﬁlet, cut into 3/4-inch cubes (about 40 cubes); Vegetable or canola oil, for the grill; 40 cherry tomatoes (about 2 pints); 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes

December 20, 2011

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.

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