Spring Salad


The Village Winery

by Liz Silva Hall

  • flank steak
  • 1/2 cup KRS Argentine Malbec
  • 1/2 cup of your favorite smoky bbq sauce
  • 2 gloves garlic, minced
  • 1 tsp chipotle chili seasoning
  • 1 tsp Spanish paprika
  • 1 tsp lime juice
  • Salt and fresh cracked black pepper to taste
  • 1 head of red leaf lettuce
  • 1/2 red onion, thin slices
  • 1/2 a cucumber, sliced
  • 1 handful fresh baby spinach
  • 6 cherry tomatoes, halved (yellow & red if possible)
  • 2 small radishes, thinly sliced
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 fresh basil leaves, chopped
  • 1 tsp fresh lemon thyme


In a flat dish mix wine, bbq sauce, garlic, chili seasoning, paprika, and lime juice. Once thoroughly blended add steak and leave in fridge for about 2 hours, turning over after first hour. Fire up the BBQ and throw on the steak. Depending on desired doneness, steak should cook about 5 to 10 minutes per side. Once the steak is done, allow to rest on a plate. In a small bowl whisk together the olive oil, vinegar, basil, thyme and salt and pepper. In a large salad bowl throw together all the salad ingredients, tossing gently to mix everything. About 5 minutes before serving, toss in your dressing, making sure to coat everything. Once steak is cooled, slice into thin strips and serve alongside your salad. This is an easy, just throw it together dinner that will impress your friends. A chilled glass of Legacy Sauvignon Blanc will complete this meal to perfection. From our house to yours – Enjoy!