I skipped the tenderizing part and marinated the meat for about 3 hours. I omitted the water, going for maximum acid content. The result was a light pleasant taste and a slight improvement to the texture. Slice thin against the grain and serve with brown rice and something green.
1/2 c. soy sauce or Worcestershire sauce
1/4 c. brown sugar
1 tbsp. lemon juice
1/4 c. red wine vinegar
1 tbsp. Worcestershire sauce
1 – 1 1/2 c. water
Tenderize* meat. Let meat stand for one hour in refrigerator. Mix all ingredients for marinade. Pour over steak. Refrigerate overnight. Turn meat over one time. Grill.
Adapted from Marinade for Round Steak on Cooks.com