Name: Steak Salad with Caraway Vinaigrette and Rye Croutons
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 2 slices seeded rye bread, torn into 1/4" pieces; 3 tablespoons plus 1/4 cup olive oil, divided; 1 1/2 pounds hanger steak, center 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 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

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Steak Salad with Caraway Vinaigrette and Rye CroutonsChristina Holmes

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

Recipe information

Total Time
30 minutes
Yield
Makes 4 servings

Ingredients

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

3 tablespoons plus 1/4 cup olive oil, divided

1 1/2 pounds hanger steak, center 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 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

Preparation

Step 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.
Step 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.
Step 3
Toast caraway seeds in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool.
Step 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.
Step 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.

Nutrition Per Serving

calories 550

fat 35 g

fiber 6 g

#### Nutritional analysis provided by Bon Appétit

TagsSalad Salad Dressing American Steak Beef Meat Carrot Root Vegetable Vegetable Mustard Greens Leafy Greens Parsley Herbs & Spices Main Dinner Lunch Dairy Free Quick Easy 30 Minutes or Less Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes

12 Reasons Steak Belongs on a Salad

Our Favorite 22-Minute Meals