This recipe, which has been used by at least three restaurant chains, has been a favorite among friends and family for years. It uses three natural tenderizers and can be used on beef top sirloin or tenderloin with equal success, but also enhances pork loin and wild game, like venison, nicely. 

Ingredients:

·         Ground ginger, lightly dust meat

·         Garlic powder, lightly dust meat

·         35% burgundy

·         35% Pineapple juice (canned is fine)

·         30% soy sauce

Dust the meat with both powders on both sides and allow it to sit for about 10 minutes. Mix enough of the liquids together to submerge the meat in it. If marinating top sirloin, once submerged, walk forks through it once on both sides to work the marinade into the meat.

Marinade for 24 to 48 hours. This marinade will stiffen the meat slightly if it marinades too long because it begins to cook it chemically, like a ceviche.

Grill meat to taste.