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 Flank Steak with Chimichurri Sauce

This tasty flank steak with chimichurri recipe is sure to be a summer favorite. Grill with Kingsford® Signature Flavors Cumin Chili briquets or pellets for extra pizazz!

Let's get grilling

For Flank Steak:

1

Mix dry ingredients into a bowl and mix.

2

Rub the oil on both sides of the flank steak. Evenly sprinkle spice mixture on both sides of the flank steak. 

3

Place flank steak in the refrigerator uncovered for 1 hour.

Pro Tip: Placing your steak in the refrigerator, uncovered for 1 hour, will help your dry brine to fully permeate the steak, enhancing your flavor.

4

Preheat your grill to 500°F.

5

Remove flank steak from the refrigerator. Let it stand at room temperature for about 20 minutes.

6

Place flank steak on grill. Cook for about 5 minutes on each side until desired doneness.

7

Remove from the grill and on to a pan. Cover and rest for at least 7 minutes before slicing.

For Chimichurri:*

1

Combine all ingredients in a mixing bowl.

2

Mix with a spoon until well combined.

3

Place in the refrigerator.

* Pro Tip: Chimichurri can be made while the flank steak rests. Making the Chimichurri ahead of time will give the flavors more time to develop.

To Serve:

1

Serve sliced, against the grain, with chimichurri on the side or drizzled on top.

Cooking for 4 people

Ingredients


Flank Steak:

  • flank steak
    1
  • sea salt
    1 tablespoon
  • black pepper
    1 teaspoon
  • dry oregano
    1 teaspoon
  • granulated garlic
    1 teaspoon
  • cumin powder
    teaspoon
  • avocado oil (or high heat oil)
    2 tablespoons

Chimichurri:

  • parsley
    ¾ cup
  • red pepper flakes
    1 pinch
  • garlic
    4–5 cloves
  • dry oregano
    1 teaspoon
  • red wine vinegar
    tablespoons
  • olive oil
    ½ cup

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford

For safe meat preparation, reference the USDA website.


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