TUNISIAN STEAK LETTUCE WRAPS

FOR THE 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 pepper
THE BEEF:
1 beef top round steak, cut 3/4 inch thick (about 1 pound)
FOR THE CARROT-CUCUMBER SLAW:
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 pepper
FOR SERVING:
8 large lettuce leaves (such as leaf, Bibb or iceberg)
Finely chopped fresh mint leaves

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.

Combine Slaw ingredients in medium bowl; mix well. Set aside.

TO COOK THE BEEF:
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.)

TO SERVE:
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
Source: Cattlemen's Beef Board