Steak Salad with Caraway Vinaigrette and Rye Croutons

Directions

1. 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.

2. 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. 3.

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

4. 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. 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.