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Thoughts on Flank Steak?

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

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