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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Santa Maria-Style Tri-Tip Steak with Roasted Tomato Salsa

Full of flavor with excellent marbling, the Santa Maria-style tri-tip steak is a triangular- bottom sirloin that is a California favorite!

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Cooking for 6 people


  • 2 3 lb. tri-tip roasts

Dry Rub

  • 3 tbsp. coarsely ground kosher salt
  • 2 tbsp. coarsely ground black peppercorn
  • 2 tbsp. roasted granulated garlic
  • 2 tbsp. dried oregano, parsley and thyme leaves


  • 3–4 medium-sizes tomatoes
  • 1 bunch fresh cilantro
  • 1 bunch parsley
  • 2–3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 1 red chile, seeded and chopped
  • ½ cup olive oil
  • 3 tbsp. red wine vinegar
  • juice and zest of one lemon
  • 2–3 pinches crushed red pepper

1 Food Prep

– Start by tossing the tomatoes in the olive oil, salt and pepper, and set aside.
– Then chop the cilantro and parsley, and finely mince the garlic cloves and shallots. Remove the seeds and chop the red chili, and zest and juice the lemon. In a medium bowl, add all the Salsa ingredients, except the tomatoes, and set aside.

Tri-Tip Steaks
– Remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer.

Season the tri-tips on all sides with the dry rub.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method

Temp: 250°F (Low Heat) & 400–450°F (Medium Heat)

3 The Cook


  • When your grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. 

  • Prepare the salsa by roasting the tomatoes over indirect heat for about 15 minutes. Then evenly char them directly over the coals.  

  • After charring, finely chop the tomatoes and combine them in the bowl with the rest of the salsa ingredients. 

  • Rest the salsa for 20 minutes, and then drain any excess liquid. 

Tri-Tip Steaks

  • Place the seasoned tri-tip steaks on the grill grates over indirect heat, away from the coals, and close the lid. 

  • Flip and rotate the steaks intermittently until they reach an internal temperature of 110°F on a digital meat thermometer. 

  • Then, move the steaks to the hottest section of the grill, directly over the coals, and sear across all sides. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer. 

  • Remove the steaks from the grill and loosely cover them with foil. Let the steaks rest for 10 minutes. 

Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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