Combine all the ingredients for the dressing in a food processor and pulse until combined and smooth. Taste and season with salt and pepper. Add more honey, if desired, and pulse again until combined. Transfer to a bowl.
Prepare the Salad:
In a bowl, toss together the butter lettuce, sliced radishes, and the cilantro leaves. Drizzle with extra virgin olive oil and the lime juice and use your hands to toss everything together. Season with a sprinkle of salt.
Sear the Steak:
Pat the steak dry and season all over with salt and pepper.
In a skillet, heat the neutral cooking oil over high heat until shimmering and extremely hot. Add the steak and cook without moving for 4-5 minutes until it is extremely well-seared. Flip the steak and add half the butter to the top of the steak and the remaining half in the skillet. Continue spooning the butter over the steak as it cooks an additional 2-4 minutes or until desired internal temperature is reached. Turn off the heat and transfer the steak to a plate to rest for 5 minutes.
After the seared steak as rested, thinly slice it crosswise.
Assemble the Salad:
While the steak is resting, peel the avocado and remove the seed. Thinly slice the avocado lengthwise. You may want to sprinkle a bit of lime juice on it to keep it from browning. Sprinkle with salt.
Divide the dressed salad between plates and arrange the sliced steak and sliced avocado on top. Spoon the honey-habanero tomato dressing over the seared steak salad. Enjoy!