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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Recipes

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 Openweathermap.org
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Cooking for 4 people

Ingredients

Marinade:

  • 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

Steak:

  • 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

Toppings:

  • 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

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 GrillGirl.com — on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

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