Start by making the marinade (which is also the dressing). I used a small mason jar for this since I can seal it nice and tight and shake up the mixture. Add 1/4 C low sodium soy sauce, 1/4 C olive oil, 2 tbsp sherry, 2 tbsp fresh lime juice, 1 tbsp brown sugar, 4 garlic cloves finely minced, 2 tbsp fresh ginger finely minced, and 1/2 jalapeño seeded and finely diced. Seal it and shake it up for 30-40 seconds till well combined. Put the 8oz ribeye steak in a large ziploc bag and add about 1/2 the mixture. Seal and refrigerate for at least 1 hour, or up to 6 hours (I intended to do it in the morning before I left for work, but only ended up marinating for 30 min and it still had flavor, but needed more time for sure). Store the remaining dressing in the refrigerator.
About an hour before you want to cook the steak, set it out to get to room temperature. This is when I cut up the lettuce, 4 green onions, and cherry tomatoes (and I also added red onion and radishes because I had them). Once at room temperature, heat 2 tbsp olive oil on a grill pan or skillet (or do it on the BBQ) over medium high heat. Cook the steak for a couple minutes per side or until almost cooked to your desired doneness. Remove and let sit at least 5 minutes before slicing it thin.
In a large bowl, mix together the salad stuff (all but not the steak) and the dressing. Lay it all out on a nice platter or serve it in your bowls, then top with the steak. Enjoy!