There are only three ways to tenderise your beef – and marinades aren't on that list.
Cook
Braise, or any moist or wet cooking method works well. Cook the meat slowly at 90°C or a few degrees below that.
Pound
Pound the meat with a meat mallet. You bash it with a special hammer. But not too hard. Cover the meat with a plastic bag to stop it from splashing. Some butchers or cutting houses use mechanical tenderisers to score the meat.
Slice
Slice it thinly, against the grain, when you serve it.
Note Marinades that contain acids or enzymes don't tenderise meat. They simply penetrate the surface of the meat by 1-2 mm and leave it mushy. While the rest of the cut remains tough and chewy. How to use marinades properly
Note Dry aging also tenderises meat – but you're advised not to try it at home. Dry aging needs a controlled environment of 1.1-2.2°C, a humidity of 85-90 percent and an airflow of 15-20 linear feet per minute. As well as the knowledge to spot bad bacteria and remove them.