Preparation:

Season the steak generously with salt and pepper on both sides. Put a cast-iron pan on medium-high heat. Add 1 tablespoon vegetable oil and the steak. Cook 6 minutes each side (medium) or until desired doneness. Remove steak from pan and place on cutting board. 

In the same skillet, add shallot and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes or until reduced to half the original volume. Remove from heat.

Heat a sauté pan on high heat and add 1 tablespoon vegetable oil. Cook spinach for 1 to 2 minutes, toss frequently for a quick sauté (very fast and light cooking of the spinach makes it taste fresh and less like iron). Season with salt and pepper.

Thinly slice steak and serve with wine sauce and spinach.