Tunisian Steak Lettuce Wraps




Tunisian Steak Lettuce Wraps

Tunisian Steak Lettuce Wraps
Total Recipe Time:  40 to 45 minutesMarinade Time:   6 hours or overnight
Makes 4 servings


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 leavesDate Marinade and Spread:2/3 cup pitted dates1/3 cup water1/4 cup extra-virgin olive oil3 tablespoons fresh lemon juice2 cloves garlic1/2 teaspoon salt1/2 teaspoon ground coriander1/4 teaspoon pepperSlaw:1/2 cup julienne-cut carrots1/2 cup julienne-cut hothouse cucumber2 tablespoons fresh lemon juice1 clove garlic, minced1/4 teaspoon salt1/8 teaspoon pepper


  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.


One pound Ranch Steaks, cut 3/4 inch thick, or 1 to 1-1/2 pounds Skirt Steak may be substituted for Top Round Steak. Grill Ranch Steak, covered, over medium, ash-covered coals 8 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill Skirt Steak, covered, over medium, ash-covered coals 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve Skirt Steak diagonally across the grain.
Nutrition information per serving: 364 calories; 15 g fat (3 g saturated fat; 1 g monounsaturated fat); 61 mg cholesterol; 413 mg sodium; 32 g carbohydrate; 3.1 g fiber; 29 g protein; 5.3 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 3 mg iron; 31.6 mcg selenium; 4.9 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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