We had fajitas for dinner tonight. I made the meat in the usual way -- skirt steak rubbed with prepared fajita seasoning, marinated in EVOO and fresh lime juice, then cooked 4 minutes per side outdoors on a screaming hot grill. I didn't have room for the veggies to grill alongside the meat, though, and I was trying to hurry so I tossed them (onion wedges, orange and yellow bell pepper strips) with EVOO and grilled them indoors on the Foreman. They came out OKAY, I guess, but it was not ideal. Still, the meat was yummy stuffed into whole-grain soft tortillas with cheese, sour cream and salsa. In fact, we ate all the meat and ended up with tons of onions/peppers left over. Hrm. Maybe I should make sausage sandwiches soon.
Meanwhile, I need a bigger grill!