I was looking through FB and saw an idea I use a lot when we have the $ for the Sirloin type steaks found at Mkts.
I do not have Q-view of them , , but here's what I do...
I love my Pico de Gallo (fresh Salsa) and when left over , I will take a "Ranch Steak" and marinade it overnight in it for a wonderful taste after cooking , and the heat is milder and makes the meat tenderer .
here's my Pico recipe :
Green onions (Chopped)
Garlic (fresh chopped)
S/P to taste
Yellow onion(if wished)
Cumin (to taste)
Jalapeno or Serrano Chiles ( chopped and seeded if needed) I like the Serrano better because of it's flavor and heat. You can use any chile you want and go to the heat you want .
Sugar (because I add it to most everything )
Mix as much as you need and the leftovers to cover your Steak and cook quickly to your preference .
*notice I did not say the measurements as this is (IMHO) a factor you set for your palate and needs...
I don't do this on Rib-eyes , T-Bones , Porters ... any high cost Steak , as it tends to break the fibers down makes a well marbled Steak mushy.
As I said , lower cost , less fatty muscle steaks.