Generously season the steak on both sides with sea salt. Let steak rest at room temperature for about 15 minutes.
While the steak rests, prepare the dressing. In a small food processor or blender, combine cilantro, lime juice, Greek yogurt, olive oil, honey (if using), and a pinch of sea salt. Blend until smooth. If the dressing is too thick, add a splash of water to thin to your desired consistency. Set aside.
Heat a grill or skillet over medium-high heat. Grill the steak for 3-5 minutes per side, or until it reaches your preferred doneness. Transfer to a plate and let rest for 5 minutes before slicing into strips.
Divide the Little Leaf Farms Baby Crispy Green Leaf lettuce between two plates. Top with the corn, cherry tomatoes, avocado slices, and the sliced steak. Sprinkled with crumbled feta, then drizzle with the creamy cilantro lime dressing.
Serve immediately and enjoy!