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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 New York Strip Steak with Ginger Chimichurri Sauce

This New York steak with a delicious marinade and ginger chimichurri is the perfect fusion of Asian and South American flavors.

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

  • 4 10 oz. strip steaks, 1-inch thick

Marinade

  • ½ cup canola oil
  • ¼ cup cilantro, chopped
  • ¼ cup soy sauce
  • 1 can (12 oz.) cola
  • 2 tbsp. red pepper flakes
  • 2 cinnamon sticks
  • 2 tbsp. garlic, minced

Ginger Chimichurri

  • ½ cup cilantro, chopped
  • ½ cup extra-virgin olive oil
  • ¼ cup lime juice
  • 1 tbsp. red pepper flakes
  • 1 tbsp. garlic, minced
  • 1 tbsp. ginger, peeled and chopped


1 Food Prep

  • Combine the marinade ingredients into a food processor, and pulse until the mixture is blended. Place the steaks in a resealable gallon-size bag and pour the marinade over the steaks. Marinate for 3–5 hours in the refrigerator. 

  • Add the ingredients for the Ginger Chimichurri int a food processor, and pulse until coarsely mixed. Pour into a small bowl and set aside. 

  • Remove the steaks from the marinade and let them reach room temperature (about 30 minutes) before grilling. Discard any remaining marinade. 

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 your steaks directly over the coal side of the grill and sear for 2–3 minutes per side with the lid closed. 

  • Once seared, move the steaks onto indirect, the cooler side of the grate and close the lid for 2–11 minutes, until the steaks reach an internal temperature of 145°F on a digital meat thermometer. 

  • Remove the steaks from the grill and let them rest on a cutting board, covered loosely with aluminum foil, for 5 minutes. 

  • To serve, drizzle the steaks with chimichurri and leftover meat juices from resting and carving, and savor every mouth-watering bite. 

For safe meat preparation, reference the USDA website.

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