Preheat oven to 400 degrees.
On a sheet pan lined with parchment paper, spread bell pepper, onion, celery, green beans, and peas; drizzle with half of the melted coconut oil then roast for 15 minutes or until tender.
Remove veggies from oven; set aside to cool then place them in a large bowl.
In a medium bowl, whisk together honey, vinegar and remaining melted coconut oil; pour dressing over roasted vegetables then season with salt and pepper; toss well to combine.
Refrigerate salad for at least 1 hour.
Serve salad topped with grilled steak slices and garnished with parsley and chives.