We remove the bag from the refrigerator 30 minutes before cooking it on the grill. When we are ready to slap it on the grill, we pat it dry with paper towels.
We heat the grill for a few minutes on medium heat. Prior to putting the steak on the grill, we put some of the Vidalia onion wedges and the mushrooms on the grill. We grill the veggies until just softened.
We cook the steak for about 10 minutes on each side. It is a very thick steak, over 2 inches. After that, we remove the steak from the grill and check the temperature with our digital meat thermometer. It reads 130 degrees F, which corresponds to medium-rare, when allowed to rest – perfect for fajitas.
We let the steak rest for a few minutes to seal in the juices. While we wait, we cut up the vegetables into good sized pieces. Too small and the texture of the veggies will be lost. Too big and we’ll pull out large chunks when we bite into our fajitas.
Rather than cutting the steak vertically, we make the cuts on a diagonal (closer to horizontal than straight up and down). This makes the strips fuller and really adds to the experience of fajitas.
The steak is served on the cutting board with the hot and cold sides also on the table. When we are ready to eat, we heat the tortillas in the microwave on a dinner plate between dampened paper towels. Everyone helps themselves, placing steak, cheese, and veggies on the tortillas. Wonderful!