I would put it in the instapot for an hour then slice it and put it on the blackstone.

After a doobie and few beers I'm going with this ^^^^
Edit
What CCTX said

this is fajita done right imo. low n slow then burn it to crust it. mesquite rocks.



https://www.mychicagosteak.com/steak-university/smoked-flank-steak

Marinade and then cook it whole on the blackstone. Slice it about 1/2 way through the cook to finish

Dang that looks good

Egg for sure if you know what your doing.

I’d do Egg only if it’s a really thick piece of flank/skirt…I’d still finish it in the Blackstone.

But most flank/skirt steaks are so thin, no need to go through of all the trouble firing up the Egg to cook such a thin piece of steak.

[video:youtube]https://youtube.com/shorts/HeGdWJiALQs?si=VM_5lLGDRqnDCU5X[/video]

Well you want fried fajitas or grilled ? I am using the BGE , you get char and smoke, no comparison imo.

Looking real good Yee_Yee.

What I did do

I use a Weber 22" and a Slow and Sear for just about for ever thing . Saves on charcoal too