• Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings

INGREDIENTS

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • 8 large lettuce leaves (such as leaf, Bibb or iceberg)
  • Finely chopped fresh mint leaves

Date Marinade and Spread:

  • 2/3 cup pitted dates
  • 1/3 cup water
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon pepper

Slaw:

  • 1/2 cup julienne-cut carrots
  • 1/2 cup julienne-cut hothouse cucumber
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

INSTRUCTIONS FOR TUNISIAN STEAK LETTUCE WRAPS

  1. Place Date Marinade and Spread ingredients in food processor container. Cover; process until smooth. Cover and refrigerate 1/2 cup for spread. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Combine Slaw ingredients in medium bowl; mix well. Set aside.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat for preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
  4. Carve steak into thin slices. Spread 1 tablespoon reserved Date Spread on each lettuce leaf. Top evenly with steak slices and slaw. Sprinkle with mint, as desired. Roll up.

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