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

For Flank Steak:


Mix dry ingredients into a bowl and mix.


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


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.


Preheat your grill to 500°F.


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


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


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

For Chimichurri:*


Combine all ingredients in a mixing bowl.


Mix with a spoon until well combined.


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:


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

Cooking for 4 people


Flank Steak:

  • flank steak
  • sea salt
    1 tbsp.
  • black pepper
    1 tsp.
  • dry oregano
    1 tsp.
  • granulated garlic
    1 tsp.
  • cumin powder
    0.125 tsp.
  • avocado oil (or high heat oil)
    2 tbsp.


  • parsley (finely chopped)
    0.75 cup
  • red pepper flakes
    1 pinch
  • garlic (finely chopped)
    5 cloves
  • dry oregano
    1 tsp.
  • red wine vinegar
    2.5 tbsp.
  • olive oil
    0.5 cup

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford

For safe meat preparation, reference the USDA website.

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