Steak Salad with Caraway Vinaigrette and Rye Croutons
A sophisticated salad featuring tender hanger steak, homemade rye croutons, and fresh vegetables tossed in a flavorful caraway seed vinaigrette. The combination of mustard greens, shaved carrots, and parsley creates a perfect balance with the hearty steak and crunchy croutons.
Ingredients
- •2 slices seeded rye bread
- •3 tablespoons olive oil
- •1½ pounds hanger steak
- •1 to taste kosher salt and pepper
- •1 teaspoon caraway seeds
- •2 tablespoons Sherry vinegar
- •1 tablespoon whole grain mustard
- •½ teaspoon honey
- •4 small carrots
- •4 cups mustard greens
- •1 cup flat-leaf parsley
Cooking Instructions
- 1.
Preheat oven to 400°. Toss bread with 2 tablespoons oil on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes; set aside.
10 min
- 2.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, 8-10 minutes for mediumrare. Transfer to a cutting board; let rest 5 minutes before slicing.
15 min
- 3.
Toast caraway seeds in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool.
2 min
- 4.
Whisk caraway, vinegar, mustard, honey, and remaining 1/4 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.
5 min
- 5.
DO AHEAD: Vinaigrette can be made 2 days ahead; cover and chill. Croutons can be made 1 day ahead. Store airtight at room temperature.
