Ingredients

• 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.

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Instructions

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.
2. In a bowl toss filet with 2 tablespoons sauce and remaining tablespoon oil and marinate 15 to 30 minutes.
3. Prepare grill.
4. In a bowl stir together coriander, mint, scallion, and remaining sauce.
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.
6. Serve beef satés with dipping sauce at room temperature.