Help with flank steak for fajitas

Unknown

Does anyone have any suggestions for making good fajitas on the egg? Flank steak is currently marinating in Frontera roasted chipotle pineapple grilling sauce. Temps times etc. are greatly appreciated.[p]Regards,
B.A.

Unknown

B.A.,
I would do the TRex method and make sure you cut across the grain when done. TRex must be a GOD because I just finished cooking 4 one pound t-bones the t-rex way and I thought I was in HEAVEN.I too don't have much hair left on my arm but it sure was worth every bit of losing them.....hehehehe

Unknown

Wil,[p]Thanks for the help.[p]Regards,
B.A.

Shoosh

B.A.,
You can try this method--I think it was posted a few weeks ago. Dry off the meat and then put it directly on the burning lump(not the cooking grid)--60 seconds on each side. Remove and place in aluminum foil (double wrap) for 15 minutes. I haven't tried it yet, however, after my last attempt at cooking fajitas I am going to try.[p]If you don't use this method, I still suggest drying the meat with towels since the marinade might extinguish the lump and produce profuse amounts of smoke and drop the temp of the egg! This is what happened to me!!!!!