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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The Kingsford Difference

Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.

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Recipes

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.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 1 ¾ 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

Marinade

  • 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
  • ¼ 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

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

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.

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