Pull the fajita meat from the marinade and lay flat on a cookie sheet while you heat your grill, or begin your charcoal.

Sprinkle the fajita seasoning blend on both sides of the meat liberally.

When the grill is as hot as it can be, or the charcoal has turned gray, place the meat down in the middle of the hottest part of the grill. Close the chamber or place the lid on the grill. If you're using charcoal, make sure you vent the lid so that the air will feed the coals.

Sear the meat 5-7 minutes on one side and then check it. If it's not seared continue to cook it on one side until you can get at least a decent sear on the first side. Flip it, and cook it 4-6 minutes. When you gently poke the meat with your finger it should still be a little squishy. This will give you about a medium cook on the meat, and it will continue to cook as it rests.

Pull it off the heat and place it on a cutting board (preferably with a lip to catch the juices). Don't touch it for at least 10 minutes. Using the sharpest knife you own cut it against the grain, as described in the blog post and pictures. This is essential to getting tender bites of meat. Cut the meat up and serve it with all of your accompaniments and flour tortillas.

Each tortilla gets a little bit of fajita meat, and the accompaniments each person likes on their fajitas.

Serve fresh and warm for best results!!