First thing is to get them an even thickness by pounding them out. I like mine a little less than 1/2 inch thick.
I usually marinate mine (a favorite is EVOO, balsamic, dijon mustard, a bit of garlic). Don't be afraid of fat...especially good fat like EVOO. Then, I preheat my grill. Then turn the grill down to medium-medium/high heat. Grill for 6 minutes on each side with the grill closed, only turning once. Grill with the cut side facing up first, then flip after 6 minutes, then 6 minutes more. Done! Let them rest for a few minutes and then they are ready to go. I do a bunch of these and then have them for the week for salads and such.
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