By the blessing of the Lord, nailed fajitas (from flank steak) tonight. I didn't have much time for marinating, so I took a mallet and thinned out a bit, did a baking soda rub for about 45 minutes, rinsed that off, dried the steaks, and had a dry rub of salt, pepper, chili powder, and cumin. Seared steaks over direct coals for 'bout 3 minutes on each side. Then finished over indirect for another 3 mnutes or so, pulling somewhere around 125-130. Sauteed bell peppers & onions, then heated the tortillas in the crispy oily bits in the cast iron over the fire.
