Grilled Flap Steak with Crunchy Green Salad and Creamy Feta Dressing | RICARDO

Ingredients

• 3 tbsp (45 ml) olive oil
• 1 tbsp (15 ml) Dijon mustard
• 2 garlic cloves, finely grated
• 1 1/2 lb (675 g) beef flap steak (bavette), cut in two pieces
• 1 cup (120 g) feta cheese, crumbled
• 1/4 cup (60 ml) sour cream
• 1 small garlic clove
• 2 tsp (10 ml) Dijon mustard
• 2 tsp (10 ml) apple cider vinegar
• 1 tsp (5 ml) honey
• 1 tbsp roasted pumpkin seeds, coarsely chopped
• 1 tbsp roasted sunflower seeds, coarsely chopped
• 1 tbsp roasted buckwheat (kasha) (see note)
• 1 tsp roasted sesame seeds
• 1 tsp poppy seeds
• 1 tsp nutritional yeast (optional)
• 10 cups (300 g) romaine lettuce leaves, torn
• 3 tbsp chives, cut into pieces 1/2 inch (1 cm) long, plus more for serving
• 3 tbsp dill fronds, plus more for serving