thanks ...
jjbbk.... if you slice before hand , your preffered method , do you then proceed t oput the slices on a cast iron skillet to cook on the grill ?
i presume that many very thin slices might be difficult to manage directly on the grill.
You're correct. They are temperamental on an open grill. More often than not, we do them on a very hot fry pan with the grill bumps/bumps?? With a lid to keep in the moisture. I start with the onions & peppers with a little peanut oil. When they start to caramelize, add the meat. If they look to be getting to dry, I'll add a little picante sauce. They still need vigorous stirring to keep from sticking.
Fajita style cooking is a way of using less tender cuts of meat that you want to stretch for a family meal. Lots of veggies, salsa, soft shells, beans, rice, & BEER.
Unless one pig's out, a good size burrito will only have 1-2 oz of meat.
They are not "steak" style cooking candidates.
Here is a little kicker:
Add a 2 oz bar or a heaping table spoon of semi-sweet chocolate powder to the beans,, just before you serve. Ask the kids what's in the beans. Wait until after they all eat some.
After you cook your rice (we like the cheep store variety yellow),, add 1/2 cup dry roasted or salted peanuts to the mix.
I like to top it all off with a mug of my favorite beverage.
