In a bowl, combine your spices and aromatics like cumin, paprika, minced garlic, and chopped onion. Rub this mixture generously over the flap steak, ensuring it’s evenly coated. Cover the bowl and let the steak marinate in the refrigerator for at least 6 hours.

Preheat your grill to medium-high heat, around 400°F (200°C). Remove the marinated steak from the refrigerator and let it sit at room temperature while the grill heats up. Once hot, place the steak on the grill, cooking for about 5 minutes on each side.

While the steak grills, make your date vinaigrette. In a blender, combine pitted dates, vinegar, olive oil, salt, and pepper. Blend until smooth.

Once the steak is grilled to perfection, remove it from the grill and let it rest for 5 minutes. Prepare your lettuce leaves and any crunchy veggies like bell peppers or carrots. Slice the steak against the grain into thin strips.

Lay the steak slices on the lettuce leaves, top with the fresh veggies, drizzle with the date vinaigrette, and wrap tightly.