Lunch: Steak Salad with Caraway Vinaigrette and Rye Croutons

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

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Steak Salad with Caraway Vinaigrette and Rye Croutons

One tbsp of honey has a glycemic index (GI) of 55.

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

Instructions

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

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