Put the salad leaf mixture in a bowl and start cutting the tomatoes, cherry tomatoes in two and the tomato into approximately equal pieces. Cut the cucumbers first in half along which I sliced them and put them together with the tomatoes cut in a bowl over the salad leaves.
Mix in a cup all the dressing ingredients, ie honey, mustard, lemon juice, extra virgin olive oil, balsamic vinegar, sea salt and freshly ground pepper.
Season the sirloin steaks with sea salt and freshly ground pepper, just before frying them.
In a non-stick pan or skillet, heat a tablespoon of olive oil very well, until we see that it starts to smoke, only then can we fry the slices of meat. Fry for a minute over high heat until it gets a nice crust, then turn the slices and fry them on the other side for another minute.
Add a tablespoon of butter, garlic and thyme while reducing heat to medium. With the help of a spoon, we will sprinkle the meat with the melted butter, no more than 30 seconds for each part, then remove the meat on a plate and let it rest for at least three-four minutes.
On a plate, put a generous portion of salad over which place a slice of steak over which we pour a spoonful of melted butter and the juice left by the meat.