Milk Chocolate

 

If the darker Cabernet Sauvignon pairs with dark chocolate, then it’s only fitting that Cabernet Franc, its lighter counterpart, pairs with milk chocolate. This red is a bit more approachable — and since milk chocolate is arguably the most approachable form of this sweet, this is a perfect pairing!

Grilled Steak Arugular Salad

Ingredients Checklist

1 1/2 pounds sirloin steak, about 1 inch thick

6 tablespoons olive oil

Salt

Fresh-ground black pepper

1 pound arugula, leaves washed and torn in half (about 2 1/2 quarts)

2 cups halved cherry tomatoes (about 3/4 pound)

1 1/2 teaspoons Dijon mustard

1/2 teaspoon anchovy paste

1 tablespoon red- or white-wine vinegar

2 tablespoons drained capers

Directions

Instructions Checklist

Step 1 Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium rare. Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.

Step 2 Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.

Step 3 In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 5 tablespoons oil slowly, whisking.

Step 4 Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.

Notes

Variation Use two quarts of watercress or spinach leaves instead of the arugula.