My tenderlions never touch the Grill. I pound them flat with a meat hammer, season with salt, pepper, garlic powder. Then I fry up some peppers, onions, mushrooms in a fry pan. Remove veggies and add stick butter to fry pan and cook Lions a few minutes on each side, then melt some Mozzerella cheese on top and serve on french bread with veggies on top. Best damn steak sandwich you will ever have.