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.

　　

Ingredients

4 to 6 servings

　　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)

　　

Special Equipment

20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes

　　

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.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.