Tunisian Steak Lettuce Wraps
Courtesy of The Beef Checkoff 4 Servings • 30 Min. Prep Time • 10 Min. Cook Time • 6 Hr. Marinate Time| Ingredients |
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| 1 beef top round steak, cut 3/4-in. thick (about 1 lb.) |
| 8 large lettuce leaves (such as leaf, Bibb or iceberg) |
| finely chopped fresh mint leaves |
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| Date Marinade and Spread: |
| 2/3 c. pitted dates |
| 1/3 c. water |
| 1/4 c. extra-virgin olive oil |
| 3 Tbsp. fresh lemon juice |
| 2 cloves garlic |
| 1/2 tsp. salt |
| 1/2 tsp. ground coriander |
| 1/4 tsp. pepper |
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| Slaw: |
| 1/2 c. julienne-cut carrots |
| 1/2 c. julienne-cut hothouse cucumber |
| 2 Tbsp. fresh lemon juice |
| 1 clove garlic, minced |
| 1/4 tsp. salt |
| 1/8 tsp. pepper |
Directions:
1. Place Date Marinade and Spread ingredients in food processor container. Cover; process until smooth. Cover and refrigerate 1/2 c. 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 hr. 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, uncovered, 8-9 min. for medium rare doneness, turning occasionally. (Do not overcook.)
4. Carve steak into thin slices. Spread 1 Tbsp. reserved Date Spread on each lettuce leaf. Top evenly with steak slices and slaw. Sprinkle with mint, as desired. Roll up.
* Recipe Courtesy of The Beef Checkoff.
Nutrition:
Calories: 364; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 61mg; Total Carbs: 32g; Fiber: 3g; Protein: 29g; Sodium: 413mg;Wine Pairings:
Petite Sirah, Merlot, Chianti