Prepare the fried green tomatoes: Slice the tomatoes into 1/4 inch slices and season lightly with salt and pepper. Pour the buttermilk into a shallow container and put the sliced tomatoes into it. Pour the cornmeal into another shallow container and transfer the sliced tomatoes into it. Turn over back and forth to evenly coat the tomatoes with cornmeal. Heat a suitable saute pan over medium heat and add the olive oil and butter. Fry the tomatoes until they begin to soften then remove them to an absorbent cloth to drain. Keep in a warm place.

To assemble the salad: Season the steak well with salt and pepper and grill or roast it to desired doneness. Allow it to rest for five or ten minutes depending on thickness (thicker meat takes longer to rest) then slice it across the grain into 1/4 to 1/8 inch slices. Toss the mixed greens lightly in the cumin vinaigrette and arrange a quarter of the amount on each plate. Arrange the sliced steak over the greens and place the fried tomatoes over the top.