Ingredients
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 jalapeño pepper and brown sugar
Preparation
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.
