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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Chili Lime Steak Fajitas

Fresh ingredients, bright flavors and smoky mesquite charcoal bring out the best in this Tex-Mex favorite.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people



  • 4 tbsp. fresh lime juice
  • 4 tbsp. olive oil
  • 1 chipotle peppers in adobo sauce, chopped
  • 2 tbsp. fresh cilantro
  • 2 tbsp. lime zest
  • 4 cloves garlic


  • olive oil, for pan
  • 2–3 large ribeye steaks
  • 1 onion, sliced in thin strips
  • 2 large bell peppers, red/green/yellow or orange, sliced in strips
  • 8 flour tortillas


  • 1 avocado
  • 1 package queso fresco (white Mexican cheese), crumbled
  • 2 limes, grilled
  • 1 tomato
  • ½ cup sour cream
  • 1 cup chopped cilantro
  • 1 chopped jalapeño

1 Food Prep

First, the marinade ingredients in an immersion blender or food processor. Then, marinate your steak for up to 24 hours before cooking to get the most flavor into the meat.

Next, slice the onion into thin strips, and slice the bell peppers into strips. Then, get your toppings ready.

2 Grill Prep

Fuel: We recommend Kingsford® Charcoal Briquets with Mesquite

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The Cook

  • Add your griddle or grill-safe pan or skillet to the grate.
  • When you’re at temp, add olive oil to the griddle surface. Once the oil gets hot, add the onion and peppers to sauté.
  • Add the ribeye to the griddle or skillet, cook for 3 to 4 minutes per side. While your steaks are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature.
  • When the steaks are a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill.
  • Rest the steaks for 10 minutes.
  • Now, using tongs, heat your tortillas quickly over the grate area.
  • Once the onions are translucent, (about 10 minutes) the veggies are ready to be taken off the grill.
  • Slice the ribeye against the grain and place in a large platter along with the grilled onions and peppers and tortillas.
  • Let your guests assemble their fajitas with their favorite toppings.

Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and — on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from So good and Tasty Really great recipe. Made this and added a little jalapeño because my hubby loves spicy. He loved it. Will definitely make again.
Date published: 2023-06-03
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