Flank steak with maple coffee rub, side of barbecue grilled vegetables

Flank steak with maple coffee rub, side of barbecue grilled vegetables

Servings : 4

Directions : 250 minutes

Cook in : 20 minutes



4 flank* steaks of 120 g to 130 g (4 to 5 ounces) each
180 ml (⅔ cup) of maple & Dijon marinade
7.5 ml (1½ tsp) of maple coffee, ground very fine**
Maple pepper


1.5 L (6 cups) of seasonal vegetables*** chopped coarsely
22.5 ml (1½ tbsp) of olive oil
10 ml (2 tsp) of maple vegetable seasoning
5 ml (1 tsp) of maple vinegar
Maple fleur de sel


*Can be replaced with chuck steak.

**Use a mortar and pestle to reduce the maple coffee to a finer grind.

***For example: 1 red onion, 4 pattypan squash, 1 red bell pepper, 8 asparagus, 8 mushrooms



  1. Lightly score each side of the steaks in a lattice pattern.
  2. Put the steaks in an airtight sealed bag and add the marinade. Seal the bag, massage the meat and refrigerate for 4 hours or until the next day.
  3. Place the vegetable cooking basket inside the barbecue and preheat it on high.
  4. In a large bowl, mix the vegetables with the olive oil. Add the maple vegetable seasoning and mix. Transfer into the cooking basket and cook for about 10 minutes, until the vegetables are tender. Add the maple vinegar and the maple fleur de sel. Keep warm.
  5. Meanwhile, drain the steaks and rub them on both sides with the coffee. Temper for 15 minutes. Cook on an oiled grill for 3 to 5 minutes for a rare steak. Transfer onto a cutting board and let sit for 5 minutes under an aluminum foil tent. Slice into thin strips that run across the grain. Season with pepper. Serve with the grilled vegetables.