Steak salad with caraway vinaigrette and rye croutons 3
By: Sabrina Khalil
2 slices seeded rye bread, torn into ¼” pieces
3 tablespoons plus ¼ cup olive oil, divided
1½ pounds hanger steak, center membrane removed, cut into 4 pieces
Kosher salt and freshly ground black pepper
1 teaspoon caraway seeds
2 tablespoons Sherry vinegar
1 tablespoon whole grain mustard
½ teaspoon honey
4 small carrots, peeled, shaved lengthwise with a vegetable peeler
4 cups mustard greens, ribs removed, leaves torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves with tender stems
Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Meanwhile, heat 1 Tbsp. oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, 8–10 minutes for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing.
Toast caraway seeds in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool.
Whisk caraway, vinegar, mustard, honey, and remaining ¼ cup oil in a large bowl; season with salt and pepper. Add carrots, mustard greens, parsley, and steak and toss. Serve salad topped with reserved croutons