Pinot Noir Grilled Steak Salad

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. 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. 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. 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.