Pinot Noir Grilled Steak Salad |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Pair with Mirassou California Pinot Noir. For more recipes and wine pairings, visit . Ingredients:
10 sprigs cilantro, divided (stems and leaves) |
3 garlic cloves, minced |
1/4 cup mirassou pinot noir wine |
3 tablespoons peanut oil |
1 tablespoon minced fresh ginger |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground pepper |
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 |
1/4 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.
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