It's Beef Week -- Part 3 -- Tunisian Steak Lettuce Wraps

Today's post is the third in a series about lean beef meals I am preparing for my family using recipes from the Beef It's What's for Dinner website. As I perused the website for an entree to prepare, I was intrigued by a recipe for Tunisian Steak Lettuce Wraps. A family favorite at our house is Barbecued Asian Chicken Lettuce Wraps so I thought another lettuce wrap entree would go over well.

I wrote down a grocery list and off to the grocery store I went without much thought as to how this new lettuce wrap recipe would go over with my family of taste testers. Beef top round steak was marinaded in a mixture of chopped dates, garlic, lemon juice, coriander, salt, and pepper. Some of the marinade is also set aside to use as a sauce in the lettuce wraps.



What I like most about Tunisian Steak Lettuce Wraps is that it is a self-contained meal; the lettuce leaf holds the whole meal in a tidy package. The grilled steak is sliced very thin and placed in a lettuce leaf topped with some of the reserved marinade/sauce and a lightly seasoned carrot and cucumber slaw.

I was slightly wary of my family's reaction to a steak marinaded in a date based sauce. I'm not even sure my kids would know what a date was if it hit them in the head. I did not tell them what ingredients were in the dish until after they all tried a lettuce wrap. Dinner success! We all agreed that we liked this new steak lettuce wrap with its lemony slaw, sweet and garlicky date sauce, and char grilled steak.

The dates seemed like an odd ingredient, but they were a delicious addition to the dish. Sign up for the to have new beef recipes delivered directly to your mailbox each week from the Beef It's What's for Dinner website. Experimenting with new foods and recipes can yield a family favorite meal.



Tunisian Steak Lettuce Wraps

from Beef It's What's for Dinner website Tunisian Steak Lettuce Wraps

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 leaves

Date Marinade and Sauce:
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

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

Place Date Marinade and Sauce 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.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare, turning occasionally. (Do not overcook.)

Carve steak into very thin slices. Spread 1 tablespoon reserved Date Sauce on each lettuce leaf. Top evenly with steak slices and slaw. Sprinkle with mint, as desired. Roll up.

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.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.

Check back in the next couple days for a BIG giveaway. You'll be sorry if you don't.