Grilled Nectarine and Steak Salad and Pinot Grigio Apricot Salmon

By Shiloh K. | Honorary Grill Master 2013 Great Steak Challenge Grand-Prize Winner

Serves 4



Steak Ingredients:

  • 1-½ lbs beef flank steak, scored in a crisscross pattern ½-inch apart and 1/8-inch deep on both sides
  • 4 tbsp Beringer Founders’ Estate Pinot Grigio
  • 4 tbsp lemon juice
  • 1 tbsp honey
  • 2 tsp whole-grain Dijon mustard
  • 2 tbsp finely minced green onion
  • 1 tsp finely minced ginger
  • 1 tsp salt, divided
  • ½ tsp ground black pepper, divided
  • ¼ cup almond oil
  • 1 tsp fresh grated ginger
  • 2 tbsp Worcestershire sauce
  • 2 white nectarines, each cut into 8 pieces
  • 2 cups arugula
  • 6 cups butter
  • Lettuce leaves, slightly ripped
  • ¼ cup roasted and salted almonds, chopped
  • ¼ cup small basil leaves or chiffonade large basil

Seafood Ingredients:

  • (4) 6-oz center-cut salmon fillets, skin on 1 side
  • ½ cup apricot spread
  • 1 tsp toasted minced onions
  • 4 tbsp almond oil, divided
  • 1 cup apricot nectar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Beringer Founders’ Estate Pinot Grigio
  • 2 tsp lemon juice
  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • ¼ tsp crushed red pepper flakes
  • ¾ tsp sea salt
  • ½ tsp fresh ground pepper
  • 1 tbsp chopped chives


Steak Preparation
  • Whisk wine, lemon juice, honey, mustard, green onion, ginger, ½ tsp salt, ¼ tsp pepper and almond oil in a small bowl.
  • Transfer half of the dressing into a sealable plastic bag; add Worcestershire sauce and beef. Set aside. Reserve remaining dressing.
  • Heat grill to high.
  • Grease grill. Remove beef from marinade; discard marinade. Grill beef 4-5-inches from high direct heat for 3 minutes until medium rare. Turn beef over and brush with reserved dressing.
  • Grill nectarines at the same time as the beef; grill 6 minutes, turning once and brushing with dressing.
  • Let beef rest 10 minutes. Cut beef across grain and then in bite-sized pieces. Sprinkle with ½ tsp salt and ¼ tsp pepper.
  • Toss arugula and butter lettuce with remaining salad dressing; divide on 4 plates. Arrange grilled nectarines and beef on top of greens. Sprinkle with toasted almonds and basil leaves.
Seafood Preparation
  • Heat grill to medium high.
  • In a saucepan on grill burner, combine apricot spread, 2 tbsp almond oil, nectar, Worcestershire, Beringer Founders’ Estate Pinot Grigio, lemon juice, allspice, cinnamon and red pepper; simmer on low for 10 minutes.
  • Rub salmon fillets with remaining almond oil. Sprinkle with salt and pepper.
  • On lightly oiled grill rack, cook salmon covered, skin side down 4 minutes. Turn fillets over, cover, and grill 4 minutes more. Uncover, and baste for 2 minutes or until salmon is just about cooked through, still slightly translucent in center.
  • Plate salmon and drizzle with remaining apricot sauce. Sprinkle with chives.

Pair with




Refreshing aromas of lime, apple and just a hint of honeysuckle are complemented by the nectarine on the palate. A round-mouth feel and balanced acidity on the finish make this a wine that pairs perfectly with a variety of light summer dishes.