A tenderizing marinade contains a food acid or tenderizing enzyme. Acidic ingredients including lemon or lime juice, vinegar, Italian dressing, salsa, yogurt, and wine. Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi, and figs.

Always marinade food in a food-safe container, plastic bag, or non-reactive glass or stainless steel container. Turn steaks occasionally to allow even exposure. Always marinade in the refrigerator, NEVER at room temperature.

If marinade will be used later as a sauce or for basting, reserve a portion of it before adding to raw meat. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil for at least one minute before it can be used as a sauce.

Prepare charcoal or gas grill according to manufacturer's directions for medium heat.

Season beef directly from refrigerator with herbs or spices, as desired.

Place beef onto cooking grid. Grill according to the grilling chart*, turning occasionally.

After cooking, season beef with salt, if desired.

Refrigerate all uneaten, cooked beef promptly.