Beef Pops With Pineapple And Parsley Sauce Recipes

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BEEF POPS WITH PINEAPPLE AND PARSLEY SAUCE



Beef Pops with Pineapple and Parsley Sauce image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h22m

Yield 20 beef pops

Number Of Ingredients 12

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
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 and freshly ground black pepper

Steps:

  • 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.

BEEF POPS WITH PINEAPPLE AND PARSLEY SAUCE



Beef Pops with Pineapple and Parsley Sauce image

Get this all-star, easy-to-follow Beef Pops with Pineapple and Parsley Sauce recipe from Giada De Laurentiis

Provided by @MakeItYours

Number Of Ingredients 12

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
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 and freshly ground black pepper

Steps:

  • Watch how to make this recipe
  • 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.

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