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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Grilled Citrus Ranch Flank Steak Fajitas

Despite a traditional combo of steak, peppers and onions, this fajita dish is anything but basic. It’s the orange, cumin and ranch for us, a trifecta that comes together perfectly to create a marinade the elevates this shareable dinner beyond expected restaurant fare. Grab a marg and dive into our Grilled Citrus Ranch Flank Steak Fajitas recipe.

Let's get grilling


Place steak into a large Glad Zipper bag. In a small bowl, stir together the lime juice, orange juice, ranch seasoning mix, cumin and olive oil; pour over the steak and seal to coat, making sure the marinade coats the steak. Let sit for at least 30 minutes, up to 4 hours in the fridge.


Light Kingsfor® charcoal according to package directions and arrange your coals for direct cooking over medium-high heat and grease the grates with oil. Toss the peppers and rub the onions with olive oil, and season with salt and pepper.


Place the steak and the vegetables on the grill. Cook the steak, flipping once, for about 7–10 minutes, depending on thickness and desired doneness. Let vegetables cook until charred and softened, flipping as needed, about 10–12 minutes.


Let steak rest for at least 5 minutes before slicing thinly against the grain. Chop vegetables into slices. Serve both with warmed tortillas, garnishing as desired

Cooking for 6 people


  • flank steak
    1.75 lb.
  • juice of 1 lime
  • juice of 1 small navel orange
  • Hidden Valley® Original Ranch® Salad Dressing, Seasoning & Recipe Mix Shaker
    1 tbsp.
  • cumin
    1 tsp.
  • olive oil, plus 2 tablespoons
    0.25 cup
  • kosher salt and black pepper, to taste
  • large bell peppers, mix of red and green, cut into 4 large pieces each
  • large onion, cut into ½-inch thick slices
  • fajita-size tortillas, warmed
  • optional garnishes: sour cream, guacamole, ranch dressing, chopped cilantro

For safe meat preparation, reference the USDA website.

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