Steak Salad With Caraway Vinaigrette And Rye Croutons

• 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

1. Preheat oven to 400u0b0. Toss bread with 2 tablespoons oil on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes; set aside.
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.
3. Toast caraway seeds in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool.
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. DO AHEAD:
6. 2 days ahead; cover and chill. Croutons can be made 1 day ahead. Store airtight at room temperature.

seeded rye bread, olive oil, hanger steak, kosher salt, caraway seeds, sherry vinegar, whole grain mustard, honey, carrots, mustard greens, parsley

Taken from www.epicurious.com/recipes/food/views/steak-salad-with-caraway-vinaigrette-and-rye-croutons-51234240 (may not work)