Instructions: Place the steak in the freezer on a metal baking sheet and freeze at least 2 hours to firm up; this makes for easier slicing. When the meat is hard enough, trim off as much visible fat as possible. With a sharp knife, cut the beef crosswise on an angle into 1/8-inch-thick slices. Place the meat in a medium bowl.

In a food processor, combine the scallions, garlic, ginger, jalapeno pepper, cornstarch, lime juice, and 1 tablespoon oil. Process in pulses until pureed. Pour over the beef and toss to coat. Let stand 30 minutes at room temperature or no longer than 1 hour in the refrigerator (any longer and the meat will fall apart).

Thread 1 piece of meat onto each skewer, straightening the slices so they lie flat and making sure the ends are securely fastened.

Pour 1 inch of oil into a deep fryer. Heat to 375 degrees F. Fry in batches of 5 or 6 skewers at a time, 30 to 40 seconds, just until the meat is lightly browned around the edges. Drain briefly on paper towels. Serve hot, with Peanut Sauce for dipping.

PEANUT SAUCE DIRECTIONS: Place the scallions, cilantro, ginger, and sugar in a food processor. Process in pulses until finely chopped. Add the peanut butter, coconut milk, soy sauce, cayenne, and lime juice. Puree until smooth.

Pour the peanut sauce into a small bowl. If it is too thick for dipping, stir in a little more coconut milk or heavy cream. Serve at room temperature.

Yield: 48 pieces

NOTES : Indonesian in origin, satay is believed to be a corruption of the word steak. Nowadays it is any food that is cooked on a skewer and served with a flavorful sauce. To make this dish, youll need 48 (6-inch) bamboo skewers that have been soaked in cold water for 30 minutes to prevent burning.

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