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
Slaw: 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
What to do:
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.
