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Beef fajitas -- direct or indirect?

I have a pretty good recipe for fajitas. I marinade skirt steak overnight in a mixture that includes soy sauce, worcestershire sauce, beer, lime juice, cumin & cilantro. They key to the flavor is to cook it over miszuite -- that adds more flavor than the marinade. And, I like to cut the steak accross the grain before putting it on the grill. It seems to me it absorbs more of the smoke flavor. [p]I used to do it that way on my Ducane gas grill which I haven't used since I got the BGE. On the Egg, would you cook this with direct heat or indirect heat?

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