Ingredients:
2 slices seeded rye bread, torn into ¼” pieces
3 tablespoons plus ¼ cup olive oil, divided
1½ pounds hanger steak, center membrane removed, cut into 4 pieces
Kosher salt and freshly ground black pepper
1 teaspoon caraway seeds
2 tablespoons Sherry vinegar
1 tablespoon whole grain mustard
½ 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
2 slices seeded rye bread, torn into ¼” pieces
3 tablespoons plus ¼ cup olive oil, divided
1½ pounds hanger steak, center membrane removed, cut into 4 pieces
Kosher salt and freshly ground black pepper
1 teaspoon caraway seeds
2 tablespoons Sherry vinegar
1 tablespoon whole grain mustard
½ 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
