Season both sides of steaks with salt and pepper. Heat olive oil in a large, heavy skillet over medium heat. Add steaks and cook 90 seconds on each side for rare, two minutes on each side for medium rare. Transfer to a cutting board and allow to rest for five minutes while you cook the spinach and strawberries. Slice perpendicular to the striation lines into 1/2 inch thick slices to yield at least 16 pieces.

Add minced garlic and spinach to the pan, toss to wilt, about two minutes, cooking in batches if necessary. Transfer to a dish with tongs. Add strawberry halves, cut side down, and cook one minute. Remove from heat and cut each half in half.

Assemble the lettuce cups. Arrange 8 pieces of lettuce on a platter. Layer on each lettuce cup one large or two small basil leaves, a generous spoonful of spinach, one slice avocado, steak slices, and strawberry quarters. Drizzle each with balsamic glaze and sprinkle a few small pieces of fried onion on top. Serve immediately.

2 lettuce cups contain:

Calories

270

Fat

16g

Saturated Fat

5g

Trans Fat

0g

Cholesterol

50mg

Sodium

320mg

Total Carbohydrate

1g

Dietary Fiber

3g

Sugars

4g

Protein

47g

Vitamin A

32 percent DV

Vitamin C

34 percent DV

Calcium

4 percent DV

Iron

19 percent DV