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

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