I'm pretty loose when it comes to mixing marinades and don't measure anything, so I can't really give a recipe, and what I might use to marinate steaks for broiling is very different from what I would use for a roast.

I'm assuming for now you are wondering about steak marinades. I don't eat a lot of beef, so tend to splurge on good cuts, but have fairly recently run across a commercial marinade "Stubbs Beef Marinade" that is better than anything I have concocted on my own for steaks, be they tender or tough cuts. tough cuts of beef may be tough, but are also more flavorful. A fillet may melt in one's mouth, but is not all that flavorful.

Regardless, to tenderize a tough cut the marinade needs a fair amount of acidity. I prefer lime juice to lemon juice for beef. A concoction that includes tamari, lime juice, perhaps some Worcester sauce, garlic, salt, pepper and some hot pepper, a pinch of dried mustard, and a little bit of grated lime or lemon peel is good. Tender cuts such as ribeyes, NY strip steaks, t-bones or porterhouse can benefit from just a short soak of 30 minutes per side. Tougher cuts such as round or chuck steaks are yummy if marinaded 12-24 hours.

I like red wine or red wine vinegar for beef roasts, and other herbs as well as a little honey, but not for steaks. Adding sweetening to a steak marinade turns it into a bar-b-que sauce instead of a marinade, in my very humble opinion.