flank steak fajitas from NW site

glousteau

I marinated a flank steak per NW site
http://www.nakedwhiz.com/flanksteakfajita.htm

and I cooked it directly on the lump (my first time, but I'm going to try a steak like that now that I have some confidence in the method).

I used a long pair of bbq tongs and an oven mit to turn the meat, but the mit has a thumb and then a mitten for the other fingers. I had a hard time managing the tongs with the mit on. What do you use for this? different tongs? if so, what kind? Different glove? if so, what kind.

I have tongs that look something like this:
http://ep.yimg.com/ca/I/yhst-58113567002822_2069_5671851

and a mit that looks exactly like this:
http://www.amazon.com/Charcoal-Companion-CC5033-17-Inch-Resistant/dp/B0013376UU/ref=sr_1_2?ie=UTF8&s=kitchen&qid=1251759041&sr=1-2

I tried my orka glove, but it was even more clumsy

I ate the ends as the Whiz said to do and they had a great flavor, really tasted the lime and garlic. I then sauteed some onions in a skillet (with a little butter and salt & pepper), and placed the meat on top of the onions to cook a bit more. The meat really must have taken on the onion or butter taste because it seems to have lost all the lime/garlic flavor. I think I might use less butter next time and pour a lil of the marinade onto the onions.

Sorry no pics, we were starving, but wifey gave it a thumbs up and you need to cook this again!