Need good fajita recipe

I did these at the Florida Eggfest:

For the Marinade:

5-6 cloves Garlic, minced
1/2 cup chopped fresh Cilantro
1 Jalapeno, seeded and diced
3 juiced Limes
1/2 cup Canola or Vegetable Oil
1 Tbls. Onion Powder
1 Tbls. crushed Red Pepper
1 Tbls. ground Cumin
1 Tbls. Black Pepper
1 Tbls. Ancho Chili Powder
1 Tbls. Salt
1 tsp. Kitchen Bouquet (optional)

Combine all ingredients to make the marinade.

Additional Ingredients :

1.25 to 1.5 pound Flat Iron Steak
One large Yellow sweet Onion
One Bell Pepper
2 Tbls. Butter
1 Tbls. Canola or Vegetable Oil
Kosher Salt
Cumin
Ancho Chili Powder

Clean the steak of any external fat and silver skin. Soak in the marinade overnight.
Get the egg to searing temps for the steak. Sear for 90 seconds per side and remove, wrap tightly in foil to rest.

Heat a cast iron skillet direct over the lump for at least 10-15 minutes. As it preheats cut the bell pepper and onion into 1/4” thick slices.

Add the butter and oil to the skillet. Once the butter melts and begins to smoke add the sliced onions and peppers. Season to taste with cumin, ancho chili powder, and kosher salt. Stir occasionally, allowing the vegetable to slightly char on the edges if desired. As the vegetables cook to near completion, slice the flat iron steak into 1/4” - 1/2” thick slices on a diagonal, trying to cut against the grain as much as possible. Add the slices of steak and all the rendered juices to the vegetables. The meat will go from very rare to medium rare in just a minute or two. Keep the skillet
uncovered at all times to allow the juices and liquids from the vegetables to reduce as everything cooks.

Once the steak is cooked to your liking remove from the heat, squeeze 1/2 of a fresh lime over the fajitas, and allow to rest and cool for a few minutes.

Serve with warmed flour tortillas and pico de gallo.

I too, love using a round cast iron platter on the BGE. I use it for steaks sometimes. It sears the whole surface of the meat. The only drawback I can find is that there are no grill marks (no biggie for me).
I like to use Skirt Steak with Italian dressing , a lime or 2 squeezed in, maybe some Fiesta "fajita seasoning". Let sit in a covered container for a few hrs, maybe overnight.
The thing I am trying now is cutting the meat [ul]before[/ul] and grilling the [ul]slices[/ul] on the cast iron with a few onions. I notice most restaurants slice the meat first and grill the pieces not the whole chunk.