TUNISIAN STEAK LETTUCE WRAPS

Tunisian Steak Lettuce Wraps --
Lean Cut
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  2. 8 large lettuce leaves (such as leaf, Bibb or iceberg)
  3. Finely chopped fresh mint leaves
Date Marinade and Spread:
  1. 2/3 cup pitted dates
  2. 1/3 cup water
  3. 1/4 cup extra-virgin olive oil
  4. 3 tablespoons fresh lemon juice
  5. 2 cloves garlic
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon ground coriander
  8. 1/4 teaspoon pepper
Slaw:
  1. 1/2 cup julienne-cut carrots
  2. 1/2 cup julienne-cut hothouse cucumber
  3. 2 tablespoons fresh lemon juice
  4. 1 clove garlic, minced
  5. 1/4 teaspoon salt
  6. 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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