1. In the bowl of a food processor, blend together the parsley, basil, garlic, vinegar, red pepper flakes, sugar, 1 1/2 teaspoon 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. (A condiment bottle can be used for ease of drizzling over skewers).
2. Put the beef in the medium bowl with the herb sauce. Toss well to coat the beef. Cover and refrigerate for at least 30 minutes and up to 3 hours. DO NOT marinate longer than 3 hours or the meat will take on a weird texture.
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.
4. Thread the skewers starting with a cherry tomato, then a cube of beef. Repeat with another cherry tomato, another cube of beef, and then repeat one more time. Continue with the remaining skewers.
5. Grill the skewers for 2 to 3 minutes on each side (for medium-rare) or until desired doneness. Season with salt and pepper.
6. To serve, arrange the beef skewers on a serving platter. Drizzle with the reserved herb sauce or serve the sauce on the side as a condiment.
7. Serve this dish with your favorite sides! ENJOY!
