Season both sides of the New York Strip Steak (30 ounce) with Kosher Salt (to taste).
Heat a grill over medium-high heat.
Grill the steak on all 4 sides.
In a bowl, add together Extra-Virgin Olive Oil (2 tablespoon), Dijon Mustard (1 teaspoon), Garlic Paste (1 pinch), Red Wine Vinegar (to taste), Onion (1/2), Fresh Herbs (1/2 tablespoon), Kosher Salt (to taste), and Ground Black Pepper (to taste). Whisk the dressing until emulsified.
In a separate bowl, pour the dressing over the Butter Lettuce (1 head) and toss together. Set aside.
Cook the steak to your desired doneness, then remove to a warm plate. Let the meat rest for at least 5 minutes before slicing.
Grill the Sourdough Bread (to taste) on the grill while the steak rests.
Top the bread with slices of steak, and sprinkle with Kosher Salt (to taste). Serve with the salad on the side.