Tunisian Steak Lettuce Wraps

Tunisian Steak Lettuce Wraps
Food and Drink

Courtesy of The Beef Checkoff, BeefItsWhatsForDinner.com

Tunisian Steak Lettuce Wraps

"Start your next tailgate or backyard barbecue party with these delicious Tunisian lettuce wraps filled with thinly sliced steak, a savory date spread and a fresh carrot and cucumber slaw."

Total recipe time: 40 to 45 minutes Makes: 4 servings

 

1 beef top round steak, cut 3/4-inch thick (about 1 pound)

8 large lettuce leaves (such as leaf, Boston 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

Place date marinade and spread ingredients in food processor container. Cover; process until smooth. Cover and refrigerate 1/2 cup for spread. Place beefsteak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely, and marinate in refrigerator six hours or as long as overnight, turning occasionally.

Combine slaw ingredients in medium bowl; mix well. Refrigerate until ready to serve.

Remove steak from marinade; discard marinade. Place the steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

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.