Questions about braising steak and BBQs

[AbsOfCroissant]

So, long story, just have braising steak for a BBQ on monday. Am I being deluded? Will it be incredibly tough, or could I marinade it like crazy, maybe do some initial slow cooking and then eat it?

If marinading would work, what do you recommend? I did buy some Nandos peri peri marinade, so could I use that, marinade it for a day or so and then cook it?

IMO for the BBQ you will need rump or sirloin (or fillet if you have the money).
Braising steak needs slow, long cooking and is best for a casserole - Sorry!

No - definitely no good for a barbecue - sorry!

occasionally, IME, what is labelled braising looks a lot like ribeye (which would be fine for a barbecue)

But in general no, stewing/braising needs long slow cooking. I suppose you could bash it a lot first though...but we had some lean steaks at the weekend, of an unlabelled cut, & they were tough

(Ribeye is the best!)