Beef Pops with Pineapple and Parsley Sauce

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy

For the parsley sauce

180g fresh flat-leaf parsley
2 cloves garlic, peeled
30ml red wine vinegar
1 tsp crushed chilli flakes
1 tsp granulated sugar
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
8 tbsp olive oil

For the beef pops

680g beef fillet, cut into 1 1/2cm cubes (about 40 cubes)
1 (900g) pineapple, cut into 1 1/2cm cubes (about 40 pieces)
20 (20cm) wooden or bamboo skewers, soaked in water for 30 mins
Salt and freshly ground black pepper
For the parsley sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chilli 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 cling film 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 griddle pan over medium-high heat or preheat a gas or charcoal griddle. 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.

Griddle 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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