Wash and clean the spinach thoroughly. Blanch briefly in boiling salt water. Drain, rinse and drain. Squeeze the spinach well with your hands and chop coarsely. Mix with 2 tablespoons of olive oil, season with salt and pepper.
Halve the aocados, remove the seeds and place the halves in an ovenproof dish. Spread the spinach on top. Coarsely grate cheese and sprinkle on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes
Wash the lettuce, sort and drain well. Whisk orange juice, honey and mustard. Stir in 4 tablespoons of oil. Season to taste with salt and pepper. Dab meat dry, season with salt. Heat 2 tablespoons of oil in a pan.
Fry the steaks on each side for 1-2 minutes. Deglaze with balsamic cream and soy sauce, let simmer for 1-2 minutes. Mix the salad with the vinaigrette, spread on 4 plates. Place the avocado on top. Season steaks with pepper, cut into strips. Serve with the fried jus with the avocados