Kinda looks like what I use for carne asada. Thin slices of meat. Salt, pepper, garlic, onion, cilantro (if I doesn’t taste like soap to you), and pico de gallo. Good stuff. But the highlighted chunk?!? WTF is that? Looks like a big old lunger. Probably just some gristle, but yuck.
You may be right, but don’t you cook the whole piece of meat first, and THEN slice it? I’ve never seen anyone do slices on an open grill.