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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

Grilled Flank Steak with Chimichurri Sauce

The fresh and bright flavors of this chimichurri sauce are the perfect complement to a grilled flank steak.

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

Flank Steak:

  • 1 flank steak
  • 2 tbsp. avocado oil (or high heat oil)

Flank Steak Seasoning

  • 1 tbsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. dry oregano
  • 1 tsp. granulated garlic
  • 0.125 tsp. cumin powder

Chimichurri:

  • 0.75 cup parsley (finely chopped)
  • 1 pinch red pepper flakes
  • 5 cloves garlic (finely chopped)
  • 1 tsp. dry oregano
  • 2.5 tbsp. red wine vinegar
  • 0.5 cup olive oil

1 Food Prep

Mix together your flank steak seasoning ingredients in a bowl. Rub oil on both sides of your flank steak and then evenly sprinkle your seasoning mixture on both sides.

Place your flank steak, uncovered, in the refrigerator for 1 hour. This will help your dry brine to fully permeate your steak, enhancing your flavors.

Before grilling, remove your flank steak from the refrigerator and let it stand at room temperature for about 20 minutes.

Finally, combine all of your chimichurri ingredients together in a mixing bowl, and mix until well combined. Refrigerate your chimichurri until ready to serve.

2 Grill Prep

Fuel: We recommend either Kingsford® Professional Charcoal Briquets or Kingsford® High Heat Briquets for a consistent, hot-searing burn.

Method: Direct-Heat Grilling

Temp: 500°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 your flank steak on the grill and cook for about 5 minutes on each side, or until it reaches your desired doneness.

  • Then, remove your flank steak from the grill and place it into a pan. Cover it and let it rest for at least 7 minutes before slicing. Serve your flank steaks sliced, against the grain, with chimichurri on the side or drizzled on top.

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Reviews
5.0
2 Reviews
Rated 5 out of 5 by from Quick Dinner Excellent taste and very fast to make for dinner. Family was happy with this new recipe
Date published: 2023-11-27
Rated 5 out of 5 by from Nice Basic Recipe We have this in our regular family rotation but it’s a good choice for Company, too. We switch it up by sometimes serving it on tortillas and sometimes serving it with a nice crusty bun.
Date published: 2023-06-06
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