|The low sodium mix is preferable|
|I may have 'borrowed' this photo :)|
The grill should be up to temperature by now. Slice a sweet onion into rings and core a green pepper but leave it one piece, then rub down the onion, pepper and fajita meat with olive oil. Put the pepper, onion and meat on the grill. This time is also a great opportunity to warm your favorite store bought tortillas. Cook the meat to your liking... medium rare is best for beef fajitas. I like to grill the onion and pepper until they have nice grill marks but they are still somewhat crisp. Nobody likes a soggy veggie and it makes it much easier to bite through the fajita without pulling out whole pieces of onion and pepper. Once the grilling part is done, bring in the goodies and let the meat rest for a few minutes. If you slice it right away, you will end up with nasty dry fajita fixins and all the yummy juice will be all over your cutting board and more than likely all over your counter.