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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Grilled Citrus Ranch Flank Steak Fajitas

Anything but basic, this fajita dish includes orange, cumin and ranch for a trifecta of flavors above and beyond traditional fare.

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Cooking for 6 people


  • 1.75 lb. flank steak
  • kosher salt and black pepper, to taste
  • 3 large bell peppers, mix of red and green, cut into 4 large pieces each
  • 1 large onion, cut into ½-inch thick slices
  • 12 fajita-size tortillas, warmed
  • optional garnishes: sour cream, guacamole, ranch dressing, chopped cilantro


  • juice of 1 lime
  • juice of 1 small navel orange
  • 1 tbsp. Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
  • 1 tsp. cumin
  • 0.25 cup olive oil, plus 2 tablespoons

1 Food Prep

  • Place the flank steak into a large, resealable plastic bag and pour the marinade over the steak. Then, coat the steak with marinade. Refrigerate for at least 30 minutes, up to 4 hours.

  • Next, cut 3 large bell peppers into 4 large pieces each.
  • Then cut 1 large onion into ½” slices.
  • Finally, toss the peppers and rub the onions with olive oil and season with kosher salt and black pepper to taste.

2 Grill Prep

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.

  • Place the steak and the vegetables on the grill.
  • Cook the steak, flipping once, for about 7–10 minutes total, depending on thickness and desired doneness. 

  • When the steak has reached preferred doneness, let it rest for a least 5 minutes before slicing thinly against the grain. 
  • Let the vegetables cook until charred and softened, flipping as needed, about 10–12 minutes.

  • Remove the vegetables from the grill and chop them into slices. 
  • Serve the vegetables and the steak with warm tortillas and optional garnishes as desired.

For safe meat preparation, reference the USDA website.

9 Reviews
Rated 5 out of 5 by from Great Flavor Excellent recipe to try and keep using. Very favorable. Family and friends loved it
Date published: 2023-11-21
Rated 5 out of 5 by from The best way to do it We did this just a few weeks back on our flattop grill, I would love to try this on our kettle as it brings diffrent depths to the meat! Don’t forget to add street corn to your list of sides!
Date published: 2023-08-17
Rated 5 out of 5 by from Fun and Tasty Fun dish to make with others, and even more fun to eat. Very tasty, fairly easy recipe, bundles of flavor. I also like that it's easy to add your own spin to it with various spices and/or vegetables.
Date published: 2023-08-10
Rated 5 out of 5 by from YEEES! Anything that can involve tortillas I'm all about and these fajitas were RIGHT up my alley! Super easy to make too!
Date published: 2023-06-22
Rated 4 out of 5 by from Grilled Citrus Ranch Flank Steak Fajitas Made this with a small twist. Added 1/4 tsp chili powder and one diced up Jalapeño. Yum!
Date published: 2023-06-14
Rated 5 out of 5 by from IT'S SIMPLY QUICK AND EASY - THE BEST!! Not only easy to make but a healthy option to make.
Date published: 2023-06-06
Rated 5 out of 5 by from Delicious Flank Steak Fajitas This was a huge success with me and my guests! The flavor was great. Everyone wanted more.
Date published: 2023-05-30
Rated 5 out of 5 by from Best Fajitas These fajitas are the best, better than any restaurant
Date published: 2023-05-26
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