You can use some kind of marinade that uses enzymes to tenderize. I've never tried it myself, but I've heard using Asian pears (Pyrus pyrifolia) in your marinad

You can use some kind of marinade that uses enzymes to tenderize. I've never tried it myself, but I've heard using Asian pears (Pyrus pyrifolia) in your marinade will introduce fast tenderizing enzymes. I believe kiwi also has a similar enzyme. Here's an example: https://www.washingtonpost.com/lifestyle/food/cook-asian-pears-at-your-peril/2012/11/26/10100d5a-328f-11e2-9cfa-e41bac906cc9_story.html?utm_term=.b99424e5c481 https://www.washingtonpost.com/lifestyle/food/cook-asian-pea...