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.