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 Combine marinade ingredients with skirt steak in a large freezer bag, seal and refrigerate for at least 2 hours or overnight. Remove meat from marinade, pat dry, and salt and pepper generously on both sides.
2 For Grilled Green Onions, toss green onions in olive oil and grill over high heat for approximately 10 minutes, turning often until softened and slightly charred. Add salt and pepper to taste.
3 For South of the Border Sauce, grill avocados, limes, jalapeño and onion over high heat until slightly charred on all sides, approximately 10 minutes. Remove. Peel avocados and place in a blender or food processor along with juice of the two limes, jalapeño, onion, garlic, canola oil and cilantro. Blend until smooth and add salt and pepper to taste.
4 Clean and oil grill grate (Tip: Dip a paper towel in vegetable or canola oil and use tongs to wipe the grates with the oiled towel). Heat grill to high. (Tip: To test temperatures without a thermometer, hold your hand over the grate and see how long you can keep it there before it gets too hot. 2–4 equals high, 6–8 seconds equals medium and any longer is low.) Grill skirt steaks approximately 4 minutes per side for medium rare. Remove. Cover with foil and rest 10 minutes. Meanwhile, brush tortillas with olive oil and grill approximately 2 minutes per side until warmed and slightly charred. Slice skirt steak against the grain (Tip: Slicing fibrous cuts such as skirt steak against the grain creates smaller meat fibers thereby ensuring more tender strips of steak) and serve on tortillas along with South of the Border sauce, grilled green onion and cilantro.
Cooking for 6 people

Ingredients


Marinade

  • red pepper flakes
    1 tsp.
  • cumin
    0.5 tsp.
  • tequila
    0.25 cup
  • limes juiced
    2
  • garlic crushed
    3 cloves
  • olive oil
    0.5 cup

South of the Border Sauce

  • canola oil
    0.25 cup
  • chopped cilantro
    0.25 cup
  • garlic, smashed
    3 cloves
  • small onion, peeled
    0.5
  • jalapeño halved, seeded
    1
  • salt to taste
  • pepper to taste
  • halved avocados, pitted
    2
  • limes, halved
    2
  • cilantro chopped, for garnish
    0.25 cup

Skirt Steak

  • corn tortillas
    12
  • skirt steak cut crosswise into two even sections
    2 lb.
  • olive oil
    2 tbsp.
  • grilled green onion
  • ground black pepper
  • green onions
    1 bunch
  • olive oil
    1 tbsp.
  • South of the Border Sauce

Occasion: TailgateMeals & Dishes: DinnerMeals & Dishes: Main CourseMain Ingredient: Steak

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.


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