Whisk the vinaigrette ingredients adding the olive oil last and set aside.
Slice the onion and zucchini; toss with the tablespoon of olive oil and the Italian herbs.
Cook the zucchini and onions on medium heat until tender. It will take about 12 to 15 minutes.
Meanwhile, barbecue the steak over high heat to medium rare, and let it rest for about 5 minutes before you slice.
Lay the lettuce into a large serving bowl layering the ingredients: zucchini, onion, roasted red peppers, steak, crumbled feta.
Serve the dressing on the side.