Thai Beef Marinade for BBQ

NY Times Magazine, July 6, 1986, Craig Claiborne with Pierre Franey.

• Ready In: 12 hrs 25 mins
• Serves: 4

Ingredients

• 2  teaspoons garlic, finely minced
• 2  teaspoons fresh ginger, finely chopped
• 2  teaspoons  jalapeno peppers, finely chopped
• 2  tablespoons soy sauce
• 1  tablespoon Thai fish sauce, called nam pla
• 1⁄4 cup fresh lime juice
• 1⁄4 cup fresh coriander, coarsely chopped
• 1⁄2 cup  peanut oil or 1⁄2 cup  corn oil or 1⁄2 cup  vegetable oil
• 2  lbs filet of beef, one piece, well trimmed

Directions

1. Blend all the ingredients except for the meat.
2. Reserve 1/3 of the total mixture and put it in the refrigerator.
3. Put the meat in the rest of the marinade and refrigerate overnight.
4. Turn meat on grill every 5 minutes. Should take 20-35 minutes to be grilled.
5. Cut meat on the bias and serve with warmed reserved marinade and any juices from cooking.
6. Serve at room temperature.