1.Grill the pineapple for 5-6 minutes, until softened and cooked through. Place the pineapple in a blender together with the remaining ingredients and blend for 2 minutes, until a smooth salsa is achieved. Place in the refrigerator until the remaining preparations are ready.

2.For the parsley purée, place all ingredients in a blender and blend for 1 minute. Place in the refrigerator.

3.Cut the steaks into thin strips, approximately 2 cm thick, and marinate with the spice blend, salt, and olive oil. Cut the spring onions into sticks approximately 6-8 cm long and thread the beef and spring onion alternately onto the skewers.

4.Cook on a grill pan or BBQ for approximately 2 minutes on each side. Place the pineapple salsa on a plate and arrange the beef skewers on top. Garnish with the parsley purée and serve.

Kali Orexi!

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