Freshly ground black pepper
Prepare grill. Soak skewers in warm water for 20 minutes.
While skewers are soaking, thinly slice garlic and in a shallow glass dish stir
together with gingerroot, 1 tablespoon chile paste, pepper and 2 tablespoons lime juice.
Season marinade with salt and pepper. Holding a knife at a 45 degree angle,
cut steak crosswise, against the grain into about 1/4-inch thick slices and add to marinade,
tossing to coat well. Marinate steak at room temperature for 20 minutes.
In a small bowl whisk together hoisin sauce, chile paste, ketchup, and remaining lime
juice and season with salt and pepper. Drain skewers. Beginning at one end
of each slice of steak of steak, weave a skewer lengthwise through it,
stretching slice on skewer to flatten, and transfer to a plate. Season
sates with salt and pepper. Grill sates on an oiled rack set 5 to 6 inches
over glowing coals 30 seconds to 1 minute on each side for medium-rare.
Serve sates with hoisin dipping sauce and lime wedges.
