Name: Steak Salad with Caraway Vinaigrette and Rye Croutons
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 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

Image may contain Plant Food Seasoning Produce Vegetable and Arugula

Christina Holmes

All the flavors of a steak sandwich on rye, but in salad form.

Recipe notes