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Tunisian Steak Lettuce Wraps
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 30 Min. Cook Time: 10 Min. Marinate: 6 Hr. What you need:
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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 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 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 What to do:
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. Wine pairings:
Petite Sirah, Merlot, Chianti
Nutritional information:
Calories: 364; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 61mg; Total Carbs: 32g; Fiber: 3g; Protein: 29g; Sodium: 413mg;
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