Steak Salad with Caraway Vinaigrette and Rye Croutons

Ingredients for Steak Salad with Caraway Vinaigrette and Rye Croutons

• 2 slices seeded rye bread, torn into 1/4" pieces

• 45ml plus 60ml olive oil, divided

• 675g hanger steak, centre membrane removed, cut into 4 pieces

• Kosher salt, freshly ground pepper

• 1 teaspoon caraway seeds

• 2 tablespoons Sherry vinegar

• 1 tablespoon whole grain mustard

• 1/2 teaspoons 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 tablespoons oil on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes; set aside.

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.

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 60ml 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.

DO AHEAD: Vinaigrette can be made 2 days ahead; cover and chill. Croutons can be made 1 day ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.