I'm trying to re-create the fajitas done at Pappasito's, I'm almost certain they use flank steak versus skirt. I'm putting my theory to the test this evening and cooking a 1.3 pound flank about 3/4 inches thick. I'm looking to cook it medium.
What temp/time should I aim for? Also, would you recommend raised grate direct, raised grate with CI griddle or lowered CI grate?
Transplanted from Austin, Texas to Medina, Ohio