All the tastes of a steak sandwich on rye, however in salad type.

Active ingredients

• 2 pieces seeded rye bread, torn into 1/4″ pieces
• 3 tablespoons plus 1/4 cup olive oil, divided
• 1 1/2 pounds wall mount steak, center membrane eliminated, cut into 4 pieces
• Kosher salt and newly ground black pepper
• 1 teaspoon caraway seeds
• 2 tablespoons Sherry vinegar
• 1 tablespoon entire grain mustard
• 1/2 teaspoon honey
• 4 little carrots, peeled, shaved lengthwise with a veggie peeler
• 4 cups mustard greens, ribs got rid of, leaves torn into bite-size pieces
• 1 cup fresh flat-leaf parsley entrusts tender stems

Preparation

• Preheat oven to 400 °. Toss bread with 2 Tablespoon. oil on a rimmed baking sheet and toast, tossing midway through, till golden brown, 8 – 10 minutes; reserved.

• On the other hand, heat 1 Tablespoon. oil in a big frying pan over medium-high heat. Season steak with salt and pepper and cook, turning sometimes, 8 – 10 minutes for medium-rare. Transfer to a cutting board; let rest 5 minutes prior to slicing.

• Toast caraway seeds in a little dry frying pan over medium heat, tossing, till aromatic, about 2 minutes. Let cool.

• Whisk caraway, vinegar, mustard, honey, and staying 1/4 cup oil in a big bowl; season with salt and pepper. Include 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. Shop airtight at space temperature level.