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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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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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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Steak Fajitas with Grilled Bell Peppers and Portobello

Steak fajitas with sliced grilled veggies are easy to make and fun to eat — perfect for any night of the week.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


  • 0.5 cup cup garlic marinade
  • 1 tbsp. fresh lime juice
  • 1 tsp. cumin

Fajita ingredients

  • 1 green bell pepper seeded, quartered
  • 1 red onion quartered
  • 1 yellow or red bell pepper seeded, quartered
  • 1.5 pounds flank steak
  • 2 portobello mushrooms


  • 0.25 cup spicy BBQ sauce
  • sour cream
  • lime wedges
  • fresh cilantro

To serve

  • 8 9-in. flour tortillas

1 Food Prep

  • Place your favorite garlic marinade, cumin and lime juice in a large, resealable plastic bag. Add your fajita ingredients and shake the bag to coat ingredients.

  • Seal your bag, pressing out any excess air and place the bag in a shallow baking dish. Let your steak marinate in the bag in the refrigerator, turning occasionally, for up to 4 hours.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • When you’re ready to grill, drain your marinade from the bag and discard. Place your steak on the grate and cook until it's browned on both sides, around 5 minutes per side.*

  • Once your steaks are cooking, place your mushrooms, peppers and onion on the grate and cook them for 4 minutes per side, or until lightly browned and softened.

  • When ready, remove your steak from the grill and allow it to rest for at least 5 minutes before slicing. When you’ve removed your vegetables from the grill, slice and keep warm, adding your sliced steak when ready. 

  • Now, using tongs, heat your tortillas quickly over the grill. Fill your warm tortillas with your meat and vegetables and add your favorite toppings as desired.

For safe meat preparation, reference the USDA website.

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