Tunisian Steak Lettuce Wraps

Tunisian Steak Lettuce Wraps

Courtesy of The Beef Checkoff 4 Servings • 30 Min. Prep Time • 10 Min. Cook Time • 6 Hr. Marinate Time


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

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


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.


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