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.

Read More

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.

Read More

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.

Read More
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
  • Previous
  • Next
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.

Frequently Asked Questions

Reviews
0.0
0 Reviews
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 479.2ms
  • REVIEWS, PRODUCT
  • bvseo-msg: HTTP status code of 404 was returned;
Background

Light your fire with Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.