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 Set Masterbuilt Gravity Series to 450°F.
2 Grill your bell peppers on all sides, making sure the skin is blistered and blackened.
3 Once blackened, add your bell pepper to a GLAD bag and allow them to steam for 30 minutes.
4 After 30 minutes, remove peppers from the bag and use a dry paper towel to rub the burnt skin off the peppers.
5 Slice peppers in 1-inch strips.
6 Add peppers to a small bowl with thyme, crushed garlic, salt, pepper, bay leaf, olive oil and red wine vinegar and allow to marinate for 1 hour, or up to 48 hours in the fridge.
7 Season flank steak with salt and pepper and grill until internal temperature reaches 130°F.
8 Allow to rest fully and slice thinly across the grain.
9 Match up 1 slice of steak with one slice of roasted pepper and roll into a spiral using a toothpick to hold in place.
10 Mix Greek yogurt with chopped thyme, black pepper, lemon juice and French onion mix.
11 On your serving plate, smear the yogurt on the plate and arrange the steak and peppers rolls onto the plate. Drizzle the plate with the residual marinade and steak drippings.
Cooking for 6 people

Ingredients


  • flank steak
    5 lb.
  • large red bell peppers
    5
  • thyme
    1 bunch
  • salt and pepper
  • extra-virgin olive oil
    4 oz.
  • bay leaf
    1
  • of garlic, crushed
    3 cloves
  • whole fat Greek plain yogurt
    1 container
  • French onion dip
    1 pkg.
  • juice of one lemon
  • red wine vinegar

Credit: Recipe created by Jean-Paul Bourgeois on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.


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