Soak 24 inches of 100 percent-cotton string in water for 30 minutes; drain.
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.
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.
Remove from heat and stir in mint, set aside.
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.
Lightly tenderize meat with other side of mallet, remove plastic wrap; spread the raisin mixture on steak to within 1-inch of edge.
Fold over about 1/2 to 1 inch of ends of meat and roll up lengthwise, tie with string in 2 to 3 places.
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.
Cook steak for 40 to 45 minutes or until internal temperature registers 150 degrees F.; remove from grill and cover with foil.
Allow the meat to stand covered for 10 minutes before slicing into 1-inch slices.