Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 12 satés

　　1/4 cup fresh lime juice

　　2 tablespoons water

　　4 teaspoons soy sauce

　　2 garlic cloves

　　3 slices peeled fresh gingerroot, each the side of a quarter

　　1 teaspoon sugar

　　1/4 teaspoon dried hot red pepper flakes

　　3 tablespoons vegetable oil

　　an 8-ounce filet mignon, cut into twenty-four 1-inch cubes

　　1/4 cup fresh coriander sprigs, washed well, spun dry, and chopped fine

　　1 tablespoon minced fresh mint leaves

　　1 scallion, minced

　　twelve 8-inch bamboo skewers, soaked in water 30 minutes.

　　

Step 1

In a blender or small food processor blend lime juice, water, soy sauce, garlic, gingerroot, sugar, and red pepper flakes until smooth and with motor running add 2 tablespoons oil in a stream, blending until sauce is emulsified.

　　

Step 2

In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.

　　

Step 3

Prepare grill.

　　

Step 4

In a bowl stir together coriander, mint, scallion, and remaining sauce.

　　

Step 5

Thread 2 filet cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side for medium-rare.

　　

Step 6

Serve beef satés with dipping sauce at room temperature.