Pinot Noir Grilled Steak Salad

MirassouWinery's Note:

Pair with Mirassou California Pinot Noir. For more recipes and wine pairings, visit cookbook.mirassou.com.

• Total Time: 38 mins
• Prep Time: 30 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 10 sprigs cilantro , divided (stems and leaves)
• 3 garlic cloves , minced
• ¼ cup mirassou pinot noir wine
• 3 tablespoons peanut oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 1 lb skirt steak , trimmed of fat
• 1 small head butter lettuce , torn
• 2 green onions , sliced
• ½ mango , peeled, pitted and diced
• ½ English cucumber , peeled, seeded and diced
• ¼ cup mirassou pinot noir wine
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 2 teaspoons minced jalapeno peppers
• 2 teaspoons brown sugar
• 3 tablespoons coarsely chopped macadamia nuts

Directions:

1. Puree cilantro stems and next six ingredients in a blender or small food processor. Place in a resealable plastic bag with steak; seal bag and refrigerate for at least 1/2 hour or up to 24 hours.
2. Grill steak over medium-high heat for 3 to 4 minutes on each side for medium rare; remove from grill and let cool.
3. To prepare salad, cut steak into thin strips. Place equal amounts of lettuce, green onion, mango and cucumber onto 4 plates; top with steak. Stir together next six ingredients in a small bowl until sugar is dissolved. Drizzle over salads and top with cilantro leaves and macadamia nuts.