Tunisian Steak Lettuce Wraps

Not sure what to have for dinner tonight? Start your meal with these delicious Tunisian lettuce wraps filled with thinly sliced steak, a savory date spread and a fresh carrot and cucumber slaw.

  • 45
    min
  • 4
    SERVINGS
  • 364
    Cal
  • 29 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Tunisian Steak Lettuce WrapsTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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