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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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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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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Argentinian Churrasco

If you’re looking for unique flavors, this churrasco steak is marinated in a citrus-butter marinade, grilled to a tender perfection and served with chimichurri.

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Cooking for 4 people


  • 2.5 lb. skirt steak (silver skin trimmed off)
  • 1 tbsp. butter
  • .05 cup lime juice


  • 0.3 cup extra-virgin olive oil / Spanish olive oil
  • 12.5 cloves garlic, smashed
  • 1 cup sliced red onion
  • 2 tsp. dried oregano
  • 1 cup orange juice
  • 0.5 lime, squeezed


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

1 Food Prep

The night before you’re grilling, prepare your steak marinade and chimichurri to refrigerate overnight.

Place your steak and marinade ingredients in a resealable plastic bag and coat your steak. Refrigerate in the resealable bag overnight.

Then, combine your chimichurri ingredients in a bowl. Mix together and refrigerate overnight.

Just before cooking, season your steak with salt and pepper.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your steak on the grill and cook to your desired doneness. Brush each side with butter and lime juice. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
  • Remove your steak from the grill and allow it to rest for 3 minutes. Slice your steak against the grain or serve it whole and top it with your chimichurri as desired.

Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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