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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Add all seasonings together in a small bowl and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with GLAD® Cling Wrap and refrigerate for 2 to 12 hours.
2 Build a charcoal fire for direct grilling. Grill steaks directly over coals (approximately 450–500°F) for 5 minutes on each side. Internal temperature of steak should reach 140–150°F for medium rare to medium doneness.
3 For optimum tenderness, cut flank steaks across the grain into ¼ inch slices and serve.
4 The earthiness of the herbs paired with the mild fruitiness of the apple wood.
Cooking for 6 people

Ingredients


  • rosemary freshly, minced
    1 tbsp.
  • crushed red pepper
    1 tsp.
  • flank steaks, approximately 2 pounds each
    2
  • black pepper, coarsely ground
    2 tbsp.
  • tarragon, freshly minced
    2 tbsp.
  • brown sugar
    2 tsp.
  • extra-virgin olive oil
    2 tsp.
  • salt
    2 tsp.
  • soy sauce
    2 tsp.
  • garlic, finely minced
    4 cloves
  • thyme, freshly minced
    0.25 cup

Main Ingredient: SteakMain Ingredient: BeefMeals & Dishes: DinnerMeals & Dishes: Main CourseCredit: Chris LillyTagline: Turn a tough cut into a crowd pleaser. Expert’s note: The flank steak is one of the most overworked muscles of all cuts of beef. If prepared wrong, it is the toughest. If prepared right, it is one of the most tender.Cooking Method: GrilledCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.

For safe meat preparation, reference the USDA website.


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