Some cuts of meat are normally less tender. Sirloin steak, flank steak, skirt steak and sometimes the New York are not as tender as we would like. Tenderloin and ribeye will always have a more natural tendency toward tenderness. Here is a tool you can use to tenderize any cut of beef:

While it looks a little like a medieval torture device, once you see it you will instinctively know what to do with it. If you don't have the tool yet, you can also use a sharp fork, but it will take a lot longer. Whatever you do, don’t use a tenderizing mallet.

Here’s the real fine print secret. Kiwi fruit. Kiwi juice is a very potent tenderizer. I peel and slice the kiwi fruit into very thin slices and set enough slices on top of the steak to cover it. Then with the tenderizer tool or a fork just poke right through the kiwi slices into the steak. This will allow/force the kiwi juice into the meat. Whatever is in the kiwi juice works fast. Scrape off the mashed kiwi. Get the steak on the grill within 5 minutes or less. If you wait 10 minutes, your steak will be more like hamburger. It’s amazing.