Preheat your grill or grill pan over medium-high heat. This ensures a good sear on the steak.

Rub the steak with olive oil, then season both sides with salt and black pepper. This enhances the flavor and helps create a crust.

Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 130°F (54°C). Use a meat thermometer for accuracy.

Remove the steak from the grill and let it rest for at least 5 minutes. Resting allows the juices to redistribute, making the steak more tender.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined. This emulsifies the dressing, creating a smooth consistency.

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

Slice the rested steak against the grain into thin strips. This helps to break down the muscle fibers, making it more tender.

Top the salad with the sliced steak and drizzle with the vinaigrette. Toss gently to combine, ensuring the dressing coats the salad evenly.