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 Steak Tips Wrapped in Fire Roasted Peppers and French Onion Dip

This dish is filled with flavor, from fire roasted peppers to a french onion dip — perfect for an indulgent appetizer.

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Cooking for 6 people


  • 5 lb. flank steak
  • 5 large red bell peppers

Bell Pepper Marinade

  • 1 bunch thyme
  • 3 cloves of garlic, crushed
  • 1 bay leaf
  • 4 oz. extra-virgin olive oil
  • red wine vinegar
  • salt and pepper

French Onion Dip

  • 1 container whole fat Greek plain yogurt
  • 1 pkg. French onion dip
  • 1 bunch thyme, minced
  • 1 lemon, fresh squeezed

1 Food Prep

We’re keeping it simple here, simply season your flank steak with salt and pepper then jump down to your grill prep!

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

3 The Cook

  • Bell Peppers
  • 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.
  • Grill your bell peppers on all sides, making sure the skin is blistered and blackened. Once blackened, add your bell peppers to a plastic bag and allow them to steam for 30 minutes.
  • After 30 minutes, remove your peppers from the bag and use a dry paper towel to rub the burnt skin off the peppers. Then, slice your peppers into 1” strips.
  • Add your peppers to a small bowl with your bell pepper marinade and allow them to marinate for 1 hour, or up to 48 hours in the fridge.

  • Steak
  • Place your steak on the grate and cook it until it reaches your desired internal temperature. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.

  • Then, remove your steak from the grill and allow it to rest for at least 10 minutes before slicing thinly across the grain.

  • Pair up 1 slice of steak with 1 slice of roasted pepper and roll it into a spiral, using a toothpick to hold in place.

  • French Onion Dip
  • Mix together your dip ingredients until well-combined.
  • On your serving plate, smear your dip on the plate as a bottom layer. Arrange your steak and peppers rolls onto the plate and drizzle with your residual marinade and steak drippings.

Recipe created by Jean-Paul Bourgeois on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

2 Reviews
Rated 5 out of 5 by from Excellent also as an appitizer Made these as an appetizer for company the other night and they were a big hit.
Date published: 2023-10-12
Rated 5 out of 5 by from Ah-Mazing Fairly simply, fully flavorful. This is a great recipe and easy to add your own spin to.
Date published: 2023-08-01
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