Partially freeze the steak for easier slicing, about 40-50 minutes. When sliced add all ingredients except grape leaves and let marinate for 1-2 hour.
Separate the preserved grapes leaves and put in a large bowl, pour the hot water over the leaves and let soak for 30 minutes. Drain and rinse under cold water. Set aside.
To stuff the grape leaves, place it on a flat surface, shiny side down, dry with a paper towel and place about 4-5 slices of beef in the centre of the leaf, fold the stem end over the filling, fold the sides in towards the centre and the roll. Repeat and set aside.
Grill or pan fry them, couple minutes on each side.
Serve with lemon or lime.