Heat up coconut oil in a wok or large skillet over medium-high heat. Once oil is shimmering, add steak strips, garlic, and rosemary. Stir fry until cooked all the way through, about 5 minutes. Season with salt to taste.
Serve steak strips over organic greens. Add cubed avocado, sliced strawberries, and other fresh fruit as desired.
For the balsamic rosemary vinaigrette
Combine vinegar, minced garlic, rosemary, mustard, salt, pepper, and water in a blender and blend until smooth. Add olive oil approximately 2 tbsp at a time and blend thoroughly between additions to a creamy consistency.