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 First, blend up ingredients for marinade. Put flank steak in large storage bag with marinade and marinate for 2-24 hours.
2 To begin cooking the steak, fire up the charcoal grill using Kingsford charcoal and heat to 375°F.
3 Heat cast iron with 2 tablespoons of olive prior to grilling steak.
4 Add veggies to the cast iron skillet at the time of putting steak on the grill, and season with rub mix.
5 Next, remove steak from marinade and lightly season with rub. Proceed to grill each side of the steak for 5-7 minutes.
6 Remove veggies while steak is finishing.
7 Rest meat 5 minutes. Cut against the grains and serve with veggies.
Cooking for 4 people



  • limes juiced
  • garlic smashed
    6 cloves
  • OJ
    .05 cup
  • chopped cilantro
    1 cup
  • chopped onion
    .05 cup
  • salt
    .05 tsp.
  • black pepper
    .05 tsp.
  • olive oil
    .05 cup
  • Serrano pepper minced
  • white vinegar
    1 tbsp.
  • Worcestershire
    .05 cup
  • dark Mexican beer
    .05 cup
  • flank steak
    2 lb.


  • kosher salt
    1 cup
  • course black pepper
    1 tbsp.
  • granulated garlic
    2 tsp.


  • yellow squash cut in half moons
  • green zucchini cut in half moons
  • red onion quartered

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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