Combine ¾ cup prepared champagne vinaigrette, rosemary, salt, pepper and steak tips in a zip lock bag. Marinate in the refrigerator for 4 hours or overnight.

Soak 4 wooden skewers in water for 20 minutes. Preheat grill to high. Divide the steak tips into 4 equal portions and thread onto skewers. Grill kebabs over a hot grill for about 10 minutes turning while cooking for medium-rare.

In a large bowl, toss the next eight ingredients with 1/3 cup of champagne style vinaigrette and juice from half of a lemon. Add more champagne vinaigrette if desired.

Divide salad between four large low bowls, sprinkle evenly with toasted sliced almonds, top each with a balsamic rosemary steak kebab. Garnish with reserved strawberries. Serves four as a meal.