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 Combine the marinade ingredients in a large GLAD® Storage Bag and add the meat. Remove excess air from the bag and seal securely. Place in the refrigerator for at least a half hour up to 3 hours.
2 To make the potatoes, cut the potatoes in half or quarters if larger. Place in a mixing bowl and toss with the olive oil, salt and pepper. Cut two 16-inch pieces of heavy-duty aluminum foil. Place half the potatoes onto each piece. Fold the sides into a packet and then poke a couple of holes in each packet.
3 Using a chimney starter, light Kingsford® charcoal. Once the coals are well lit and begin to turn gray around the edges, empty into your grill. Spread out the coals evenly. Replace the grill rack and place the potato aluminum packet to one side of the rack, but still over the hot coals.
4 Remove the steak from the marinade and place on the grill rack over the hot coals as well. Close the grill lid and cook for about 5 minutes. Turn the steak over and cook for another 4–5 minutes. Remove the meat from the grill and allow to rest on a cutting board for 10 minutes. Turn the potato packets over after 10 minutes and cook for another 10 minutes. Open packets carefully and serve.
5 Serving suggestion: Allow the meat to rest on a cutting board and then slice the meat very thinly against the grain of the meat. Serve with your favorite Kingsford® Barbecue Sauce along with the potatoes. Steak also makes a tasty sandwich on toasted bread.
Cooking for 2 people



  • garlic powder
    1 tbsp.
  • soy sauce
    0.25 cup
  • red wine vinegar
    0.5 cup


  • olive oil
    1 tbsp.
  • small redskin potatoes
    1.5 lb.
  • salt to taste
  • pepper to taste

  • flank steak
    1 pound

Cooking Method: GrilledCredit: Joe TheismanOccasion: SpringMain Ingredient: SteakMain Ingredient: BeefMeals & Dishes: Main CourseMeals & Dishes: DinnerTagline: Savory meat and potatoes in minutes.Expert's Note: First, we make a quick marinade to tenderize the meat and then we fire up the charcoal and place the meat directly on the hot coals. Main Ingredient: Vegetables: 

For safe meat preparation, reference the USDA website.

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