In a small skillet or grill pan, heat ½ teaspoon oil over medium high. Pat steak dry, season with salt and pepper and cook until medium rare, 6 to 12 minutes, flipping halfway through.
Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain.
Working over a medium bowl, cut out orange segments, set aside. Squeeze 1 tablespoon juice from the membranes into bowl. Whisk in honey and 1 teaspoon oil, season with salt and pepper.
Add lettuce, onion, celery, and carrot; toss to combine.
Transfer salad to a plate and top with sliced steak and orange segments. Serve immediately.
Notes
Double, triple, or quadruple the recipe depending on how many people you'd like to serve.
This salad is also great with grilled chicken or shrimp.
Add or substitute other veggies, like cucumbers, radishes, or sugar snap peas.