Ok folks if you haven't tried skirt steak--this is your new jump off--affordable, and with the most amazing chewy (yet tender texture).
Here I've coped an awesome "a-ha" technique from my fellow Artisan author Adam Perry Lang. Make a grilling sauce--any sauce (I used a ChimiChurri). When your hot meat, fish, or chicken comes right off the grill, drag it through the sauce immediately post-grilling; when the meat is still that hot, it'll actually absorb the sauce and add flavor to your dish like nothing else!
The accompanying zucchini and red onions grilled are dipped with Labne (or thick yogurt) that's mixed with chopped fresh dill. The whole dish is then topped with toasted pistachios or almonds-- it's SICK!! And the best thing is with the Big Green Egg--the grill is going with the enough room for the cast iron skillet to do its thing.
And if that isn't enough--we threw on some whole mangoes while we were eating and scooped out the juicy hot mango sauce onto vanilla ice-cream. WHAT!!! Happy Independence Day folks. Liberate yourself from the norm!