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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.
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2
With the machine running, gradually add the olive oil and process until incorporated.
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3
Spoon half of the sauce into a medium bowl.
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4
Spoon the remaining sauce in a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.
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5
Put the beef in the medium bowl with the parsley sauce.
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6
Toss well to coat the beef.
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7
Cover and refrigerate for at least 30 minutes and up to 3 hours.
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8
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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9
Lightly oil the grill pan or the grilling rack with vegetable oil.
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10
Thread the skewers starting with a cherry tomato, then a cube of beef.
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11
Repeat with another cherry tomato and another cube of beef.
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12
Continue with the remaining skewers.
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13
Grill the skewers for 2 to 3 minutes on each side (for medium-rare) or until desired doneness.
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14
Season with salt and pepper.
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15
To serve, arrange the beef skewers on a serving platter.
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16
Drizzle with the reserved parsley sauce or serve the sauce on the side as a condiment.
