In a large reseal able bag, place steaks, olive oil, 1 tablespoon balsamic vinegar, maple syrup and garlic. Mix well and refrigerate for at least 2 hours.
Heat grill to medium-high heat. Place steaks on grill and cook for 7 minutes on each side, until steak reaches desired level of doneness. Allow steak to cool, then chop.
In a large bowl, mix the steak with the lettuce, carrot and avocados.
In a small bowl, whisk the remaining balsamic vinegar, avocado oil and coconut aminos together, pour over the salad, toss and serve.