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1
Soak 24 inches of 100 percent-cotton string in water for 30 minutes; drain.
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2
While string is soaking, in a large skillet, over medium heat, cook and stir the onion, garlic, cumin and crushed red pepper in hot oil until onion is tender.
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3
Stir in raisins, wine or broth and salt; bring to boiling, reduce heat and simmer, uncovered approximately 10 minutes or until most of the liquid has evaporated; stirring occasionally.
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4
Remove from heat and stir in mint, set aside.
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5
Trim any fat from steak, place the steak between 2 sheets of plastic wrap and working from center to the edge with the flat side of a meat mallet pound the steak to about 1/2 inch thickness; approximately 12x8 inch rectangle.
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6
Lightly tenderize meat with other side of mallet, remove plastic wrap; spread the raisin mixture on steak to within 1-inch of edge.
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7
Fold over about 1/2 to 1 inch of ends of meat and roll up lengthwise, tie with string in 2 to 3 places.
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8
Prepare a gas grill by preheating as per manufacturers directions, reduce heat to medium and adjust for indirect cooking, placing a drip pan under the meat.
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9
Cook steak for 40 to 45 minutes or until internal temperature registers 150 degrees F.; remove from grill and cover with foil.
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10
Allow the meat to stand covered for 10 minutes before slicing into 1-inch slices.
