For the steak:
1½ to 2 pounds hanger steak (if not available, flank steaks cut into 6-8 ounce portions)
Salt and pepper
1/3 cup Dijon mustard or prepared English mustard
1 tablespoon wine vinegar, white or red
About 2 teaspoons honey
Juice of ½ lemon
1 large clove garlic, grated or pasted
1/3 cup extra-virgin olive oil (EVOO)
1 teaspoon pimenton, smoked sweet paprika or Aleppo pepper (1/3 palm full)
For the vegetables:
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
A small bunch of ramps, finely chopped, or 2 large shallots, finely chopped
1 bunch asparagus, trimmed of tough ends and thinly sliced on the bias
1½ to 2 cups freshly shelled peas
1 cup chicken or vegetable stock
2 heads Gem or butter lettuces, coarsely chopped
For the steaks, bring steak to room temperature. Pound out lightly to same thickness and cut into 6-8 ounce portions. Season with salt and pepper.
In a bowl, combine mustard, vinegar, honey, lemon and garlic. Stream in the EVOO, about 1/3 cup, while whisking. Season sauce with smoked paprika, salt and pepper to taste.
Heat grill or large cast-iron skillet over medium-high to high heat.
For the vegetables, in a sauté pan over medium to medium-high heat, heat EVOO. Add butter and melt into oil, then add ramps or shallots, asparagus and peas and cook about 3-5 minutes. Season with salt and pepper, then add stock and reduce heat to low.
Place steak in hot, smoking pan and let brown before turning. Cook the steak 8 minutes for medium-rare or about 10 minutes for medium to medium-well, turning occasionally. Let meat rest 5-10 minutes, then slice against the grain.
Turn heat off the vegetables and wilt in the lettuce.
Serve the steaks topped with the mustard sauce and the greens alongside.