Tunisian Steak Lettuce Wraps
Recipe courtesy of The Beef Checkoff.
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 ground black 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 ground black pepper
- For Date Marinade and Spread: Place 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.
- For Slaw: Combine ingredients in medium bowl; mix well. Set aside.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare 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 and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 364; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 61mg; Total Carbs: 32g; Fiber: 3g; Protein: 29g; Sodium: 413mg.
Recipe and photograph courtesy of The Beef Checkoff.