Lemonade as a base for steak marinade
I use a basic marinade of lemon juice (from the squeeze plastic lemon, not fresh), brown sugar, Dale's sauce and Worcestershire sauce, so it would be similar to a lemonade base (lemon juice and sugar)

The lemon juice tenderizes and cuts the salt of the last two ingredients. Brown sugar also cuts the salt and gives it "caramel like" coloring. The Dale's and Worcestershire sauces just have nice flavor profiles when combined on any red meat.

I do the same for chicken but substitute Teriyaki sauce for the Worcestershire.