1. Preheat grill (or grill pan) on medium-high. Slice onion thinly (¼ cup). Crush almonds coarsely. Hull strawberries, thread onto skewers, and coat with spray.
2. Sprinkle steaks with 2 teaspoons seasoning, then coat with spray. Place steaks on grill (wash hands); grill 5 minutes (do not flip). Flip steaks and add strawberries to grill; grill 1–2 minutes, turning skewers often, until strawberries are charred and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
3. Place in food processor bowl: strawberries, vinaigrette, basil, and remaining 1 teaspoon seasoning; process until blended and smooth. Place in salad bowl: mixed greens, onions, almonds, peas, and cheese; add ¼ cup strawberry vinaigrette and toss to coat.
4. Divide salad among serving plates; top with steak slices and drizzle with remaining strawberry vinaigrette. Serve.

Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.