"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."
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
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.