Pinot Noir Grilled Steak Salad

• Marinade:
• 10 sprigs cilantro (stems and leaves), divided
• 3 cloves garlic, minced
• 1/4 cup Mirassou Pinot Noir
• 3 tablespoons peanut oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• Salad:
• 1 lb. skirt steak, trimmed of fat
• 1 small head butter lettuce, torn
• 2 green onions, sliced
• 1/2 mango, peeled, pitted and diced
• 1/2 English cucumber, peeled, seeded and diced
• 3 tablespoons coarsely chopped macadamia nuts
• Dressing:
• 1/4 cup Mirassou Pinot Noir
• 2 tablespoons each: orange juice and lime juice
• 1 tablespoon soy sauce
• 2 teaspoons each: minced jalapeno pepper and brown sugar

1. Puree cilantro stems and remaining marinade 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. Grill steak over medium-high heat for 3 to 4 minutes on each side for medium rare; remove from grill and let cool. 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 all dressing ingredients in a small bowl until sugar is dissolved. Drizzle over salads and top with cilantro leaves and macadamia nuts.

marinade, cilantro, garlic, peanut oil, fresh ginger, kosher salt, freshly ground pepper, salad, skirt steak, butter, green onions, mango, cucumber, nuts, dressing, orange juice, soy sauce, pepper

Taken from www.epicurious.com/recipes/member/views/pinot-noir-grilled-steak-salad-50053188 (may not work)