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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Cerveza Beef Fajita

Mexican lager tops off the flavor of this fajita marinade, while a mix of grilled veggies and guacamole provide the popular garnishes everyone craves.

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Cooking for 4 people


  • 3 lb. inside skirt steak trimmed


  • 1 oz. lime juice
  • 1 cup onions, sliced
  • 0.25 cup Worcestershire sauce
  • 6 oz. beer
  • 2 tbsp. olive oil
  • 3 cloves garlic, smashed

Seasoning for meat

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


  • 2 whole tomatoes
  • 1 whole red onion, sliced
  • 1 Serrano pepper
  • 1 Poblano pepper
  • 3 tomatillos
  • 5 avocados
  • 5 limes

1 Food Prep

Trim all the silver skin and excess fat off the skirt steak.

Place the steak in a large, resealable plastic bag, and add all the ingredients for the marinade. Refrigerate and marinate for 12–24 hours.

Remove steak from marinade and apply seasoning 1 hour before cooking.

2 Grill Prep

Fuel: We recommend Kingsford® Charcoal Briquets with Mesquite for bold and smoky wood flavor.

Method: Two-Zone Method

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.

  • Next, place the steak on the grate directly above the coals, and cook for 3 minutes on each side.

  • Then, place the steak on the cooler side of the grate, and cook for about 10–15 minutes.


  • While grilling the steak, preheat the cast iron skillet with 2 tbsp. of olive oil. 
  • Char the veggies for 2–3 minutes, directly over the coals. Then remove them from the fire and give them a rough chop.

  • Place the veggies in the cast iron skillet, and sear for 2–3 more minutes. Then, remove the cast iron skillet from the grill. 

  • Slice the avocados in half and remove pits. With a spoon, scoop the avocado meat out of the skins and place it in a medium-size bowl. Add 2 teaspoons of sea salt and the juice squeezed from 1 lime. Smash the avocado with a fork and mix it up with the salt and lime juice.
  • Remove the steak from the grill when it reaches an internal temperature of 145°F on a digital meat thermometer.

  • Slice the skirt steak against the grain. 
  • Heat the corn tortillas on the grill, then make the fajitas with the meat, roasted veggies and guacamole.
  • Squeeze juice from the remaining limes onto the fajitas to taste.

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

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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