In a small bowl whisk together 2 tablespoons olive oil, soy sauce, Worcestershire, 1 clove minced garlic, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Reserve about 1 tablespoon of this mixture for brushing while slicing (optional).

Marinate steak

Place the ribeye in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat so the steak is evenly covered. Marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours). Remove from fridge 20 minutes before cooking to come toward room temperature if chilled.

Sear or grill

Heat a cast-iron skillet or grill over high heat until very hot. Pat the steak dry with paper towels, then brush lightly with the reserved marinade or 1 tablespoon olive oil. Sear the ribeye 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 5–6 minutes per side for medium. Use tongs to sear the edges for 30–45 seconds if desired to render fat. Do not overcrowd the pan.

Rest the steak

Transfer the cooked ribeye to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute — this also makes it easier to shave thin slices.

Shave the ribeye

Using a sharp slicing knife, cut the steak across the grain into the thinnest possible slices. If you prefer paper-thin ribbons, partially freeze the rested steak for 20–30 minutes until slightly firm, then slice. Aim for 1/16–1/8 inch thickness.

Salad Assembly

Prepare vegetables

While the steak rests, place mixed salad greens in a large bowl. Add halved cherry tomatoes, thinly sliced red onion, and sliced cucumber. Toss gently to combine.

Make the dressing

In a small jar or bowl combine red wine vinegar, Dijon mustard, honey, lemon juice, 2 tablespoons olive oil, the remaining 1 clove minced garlic (or press briefly), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning, adding more olive oil for milder acidity if desired.

Dress the salad

Drizzle about half the dressing over the greens and vegetables and toss gently until evenly coated. Add more dressing to taste (reserve some to toss with shaved steak if desired).

Plate and top

Divide the dressed greens among 4 plates or serve family-style. Arrange the shaved ribeye over the top of each salad in loose ribbons. Scatter shaved Parmesan, chopped parsley, and toasted pine nuts or almonds over each portion.

Finish

Drizzle any remaining dressing over the steak and finish with a light sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately while the steak is still slightly warm.