Spicy flap steaks with espresso and maple sauce

And what if you were told that barbecue season can be combined with your favorite Napoleon coffee, would you be willing to try?

We found a perfect and simple recipe: a flab steak with exquisite coffee flavors. Accompanied by seasonal vegetables such as Quebec asparagus (available at the end of spring, in May and June), this recipe created by Francois Desroches - Culinary Director at La Tablée des Chefs - is ideal to start off barbecue season.




Preparation: 10 minutes (+ 2 hours rest)

Cooking: 10 minutes

Servings: For 4 people


  • 2 flap steaks (total of 600 g)
  • 3 tbsp room temperature Napoléon espresso coffee
  • 2 tbsp Mexican spice blend
  • ½ cup finely chopped French shallot
  • 2 garlic cloves, finely chopped
  • 3 sprigs of thyme (leaves only)
  • 1 tbsp maple syrup
  • 1 cup of veal glace


  1. Coat the steaks with the spice mixture and leave to rest in the fridge for 2 hours.
  2. Preheat the barbecue to 375°F.
  3. In a small saucepan, sweat the shallot, garlic and thyme leaves over medium heat for 5 minutes.
  4. Add the espresso, maple syrup and veal glace to the saucepan. Bring to a boil and reduce gently until thickened. Hint - It should coat the wooden spoon and stay in place.
  5. Strain the sauce through a sieve and keep warm.
  6. Grill your steaks on the barbecue according to taste.
  7. Remove the steaks from the barbecue and place on a plate, letting rest for 5 minutes before slicing.
  8. Serve with the espresso sauce and seasonal veggies.

Credits: François Desroches - Culinary Director at La Tablée des Chefs