Marinate in creamy Italian dressing for an hour or two, grill direct turning frequently over high heat to internal of 160*. Remove, rest a few minutes, slice on a bias and put in flour tortilla with romaine lettuce and parmesan reggiano cheese. drizzle with a little garlic infused olive oil and roll it up. That's some good eatin!
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.