South Texas Style Fajitas

Steps

1. Trim the fajita meat by cutting off the tough 'tiger stripes' and focusing on the center section, which is generally more tender.
2. Use a sharp knife to remove excess skin and fat from the surface of the meat. Do not cut all the loose fat off as it adds flavor when cooking.
3. Cut the trimmed fajita into strips or pieces suitable for grilling.
4. Place the fajitas in a bag, ensuring there is plenty of room for them to sit flat so the marinade can reach both sides evenly.
5. Pour the entire simple marinade over the meat and seal the bag tightly, removing as much air as possible.
6. Refrigerate the marinated fajitas. For short marinate times (3-4 hours), flip the bag every 20-30 minutes to ensure even flavor penetration.
7. After marinating for a total of four to eight hours, give the meat a light rinse to remove heavy residue, but do not scrub hard.
8. Pat the fajitas dry with paper towels. This helps them brown better and achieve char during cooking.
9. Apply WOW! seasoning (and soy sauce) generously to both sides of the marinated meat right before cooking.
10. Preheat a grill (like a Weber Kettle) to a raging hot temperature, around 550-600 degrees Fahrenheit.
11. Clean and sanitize the grill grates with an onion.
12. Place the fajitas on the hottest part of the grill. For initial searing, place some sliced onions over the fire for extra flavor.
13. Cook the meat by flipping it frequently (the 'Flippity-Flip' method) to ensure even charring and color development across all pieces.
14. Monitor the internal temperature with a thermometer; aim for 140-150 degrees Fahrenheit, but continue cooking until desired doneness is reached.
15. Once cooked, remove the fajitas from the heat and let them rest in foil to retain juices.
16. Slice the fajitas across the grain (on the bias) into strips approximately four inches long for serving.