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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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 beef, garlic, soy sauce, 3 tbsp. lime juice, ¼ cup diced onion, chili powder, pepper, coriander, and 2 tbsp. cilantro in a large resealable bag, seal and shake to combine all of the ingredients. Refrigerate the beef for 2–4 hours to fully absorb the marinade.
2 In a small bowl, combine the remaining lime juice, onion and cilantro along with the diced jalapeño and blend well. Refrigerate until ready to use.
3 Prepare grill for high heat cooking (approximately 450°F). Remove flank steak from the marinade and grill for approximately 5–6 per side until it reaches an internal temperature of 130°F for medium rare. Remove the flank steak from the grill and allow it to rest for 5 minutes before slicing against the grain then cutting into bite sized pieces. As the steak rests, place the corn tortillas on the grill. Grill tortillas on one side for approximately 2 minutes until lightly toasted and fragrant.
4 Assemble each taco by placing grilled flank steak onto 2 stacked corn tortillas. Top with the onion, jalapeño and cilantro mixture then serve immediately.
Cooking for 8 people


  • flank steak
    2 lb.
  • garlic (minced)
    4 cloves
  • soy sauce
    0.25 cup
  • lime juice (divided)
    0.25 cup
  • diced onion (divided)
    0.5 cup
  • ancho chili powder
    1 tsp.
  • ground black pepper
    1 tsp.
  • ground coriander
    0.25 tsp.
  • chopped cilantro (divided)
    0.25 cup
  • jalapeño (stem and seeds removed then finely diced)
  • corn tortillas

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.

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