Tunisian Steak Lettuce Wraps

40 to 45 minutes


Ingredients:
1 beef top round steak, cut 3/4 inch thick (about 1 pound)
8large lettuce leaves (such as leaf, Bibb or iceberg)
Finely chopped fresh mint leaves

Date Marinade and Spread:
2/3cup pitted dates
1/3cup water
1/4cup extra-virgin olive oil
3tablespoons fresh lemon juice
2cloves garlic
1/2teaspoon salt
1/2teaspoon ground coriander
1/4teaspoon pepper

Slaw:
1/2cup julienne-cut carrots
1/2cup julienne-cut hothouse cucumber
2tablespoons fresh lemon juice
1clove garlic, minced
1/4teaspoon salt
1/8teaspoon pepper

Instructions:
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, uncovered, 8 to 9 minutes for medium rare 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.

Makes 4 servings.

Nutrition information per serving: 364 calories; 15 g fat (3 g saturated fat; 10 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; 3.0 mg iron; 31.6 mcg selenium; 4.9 mg zinc.