Chicken satay? That worked. Chocolate-covered cherries? Also worked. Curried rice pilaf? Fine. Persian kabobs? Not so good! I cannot make a tender beef recipe to save my life. They tasted fine, especially since I marinaded them for 48 hours in yogurt, onion and mint, but they were tough again. Does anyone have tips for tenderizing meat? I know it’s not just the cut of meat I used as I have tendency to do this to every cut of beef. The pieces were grilled to a medium, medium-well state, so I’m sure that hurts it. I bet if I had a grill and a good marinade, I could do it right.