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Pat flap meat dry with paper towels.
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Season liberally with salt & pepper on both sides.
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Place in a large resealable plastic bag along with lemon, lime, orange, grapefruit juice, jalepno and cilantro.
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Place in fridge to marinade for 45 minutes to 1 hour.
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Preheat grill to medium-high heat.
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Grill fajitas 6 to 8 minutes per side depending on thickness or until internal temperature reaches 140°F.
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Remove to a platter, allow meat ot rest for 5 minutes.
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Dice finely, serve in warm tortillas garnished with onion and cilantro.