Steak Salad with Caraway Vinaigrette and Rye Croutons
Steak Salad with Caraway Vinaigrette and Rye Croutons is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.