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

Grill Flank Steak with Grill Corn Salsa

Bring flavor to the table with sweet corn, spicy jalapeño and a squeeze of lime in this juicy steak creation.

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

  • 2 tbsp. olive oil, plus more for grill
  • 3 ears corn, shucked
  • ¼ red onion, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh cilantro, coarsely chopped
  • cup fresh cilantro, coarsely chopped
  • kosher salt, freshly ground pepper
  • 1 ½ lb. flank steak

1 Food Prep

  • Shuck ears of corn. Finely chop red onion. Remove seeds and finely chop jalapeños. Halve cherry tomatoes. Coarsely chop fresh cilantro.
  • Coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal

Method: Direct-heat grilling

Temp: 350°–450°F

3 The Cook

  • Oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 145°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Return steak to grill just to re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Credit: Recipe created by Matt Groark (@groarkboysbbq on Instagram & @groarkboysbbq on TikTok) on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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