You cannot stop us rain!

Yesterday when we walked out of church we were SO bummed out to see it was cloudy and raining. We had a deeelicious picnic planned and when we got home we just said who cares we're going anyways! The rain ended up stopping by the time we got there and the weather turned out really nice! Faith I tell ya. Haha.
Now for the food...I saw this recipe on the food network show Giada at Home and it looked really good. Well it WAS REALLY good. I altered it a little bit and put onions and bell peppers on the steak kabobs instead of pineapples, since I don't like sweet food :)
Now I don't know if it was the steak we bought or the marinade, but the meat turned out sooooo tender! Ben and I commented on how tender it was about 10 times each while eating. We need to test it out on another type of meat to see if it tastes as good, if not then I'm sticking to a NY Sirloin (from the Sunflower market to be specific). SO GOOD.
Here's the recipe if you're interested, which you should be :)
And then some pictures of course...

Ingredients:

For the Parsley Sauce (marinade):

• 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
• 
  

For the Beef Pops:

• 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

Directions

For the Parsley Sauce: In the bowl of a food processor, blendtogether 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 wrapand 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