Steak Salad

The wife wanted lighter fare, a steak salad, the other night so I accepted the challenge.
(serves 2)

In a bowl:
2 large handfuls of washed lettuce. With the availability of fancy mixed greens at every supermarket there is no excuse for plain iceberg or romaine.
1/2 red onion, sliced really thin
1/4 C. sliced pepperoncini peppers
1/4 C. sliced green olives
1/2 seedless cucumber, sliced thin on bias
2 really ripe tomatoes, whatever kind is in season at the moment, cut into wedges.
2 carrots, sliced really thin on bias
1/2 cup crumbled feta cheese

Vinaigrette:
All mixed together:
2 cloves garlic, minced
1 Tbl. honey
1 tsp. cracked black pepper
1/4 tsp kosher salt
1 Tbl. oregano
1 Tbl. liquid from pepperoncini peppers
2 Tbl. red wine vinegar
1/4 C extra virgin olive oil (buy the good stuff: from Greece or Italy)

Steak:
1 ribeye steak seasoned heavily with salt and an over-the-counter "steak rub".
Preheat a heavy pan, cast iron preferred, and sear the steak on both sides. Do not put oil in the pan. You want the steaks to be almost blackened. Take out of the pan when cooked to your preferred doneness. If you like steak cooked medium or more (ruined, in my opinion), finish it in the oven. Let it rest for at least 10 minutes.

Toss the greens with the vinaigrette and plate. Slice the steak and pile on top of the salad.