Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Place steak and all ingredients in a storage bag and refrigerate overnight.
2 In a bowl, combine garlic, lime juice, cilantro, parsley oregano, vinegar, chili flakes, olive oil, salt and pepper. Mix ingredients and refrigerate overnight.
3 Fire up the charcoal grill using Kingsford charcoal and heat to 400°F.
4 Next, season steak with salt and pepper and cook the meat for about 3 minutes per side. Brush with butter and lime juice.
5 Remove and let the meat rest. Slice against the grain, or serve whole.
Cooking for 4 people



  • extra-virgin olive oil / Spanish olive oil
    0.3 cup
  • garlic, smashed
    12.5 cloves
  • sliced red onion
    1 cup
  • dried oregano
    2 tsp.
  • orange juice
    1 cup
  • lime, squeezed
  • skirt steak (silver skin trimmed off)
    2.5 lb.


  • minced garlic
    8 cloves
  • limes, squeezed
  • chopped cilantro
    1.5 cups
  • chopped parsley
    1 cup
  • fresh chopped oregano
    0.3 cup
  • red wine vinegar
    0.3 cup
  • chili flakes
    2 tsp.
  • olive oil
    0.3 cup
  • salt (or to taste)
    2 tsp.
  • butter
    1 tbsp.
  • lime juice
    .05 cup

Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford

For safe meat preparation, reference the USDA website.

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