2 tomatoes, chopped
2 tablespoons diced red onion
4 tablespoons sherry vinegar
2 tablespoons olive oil
1/8 teaspoons salt
1/8 teaspoon black pepper, or to taste
1 second spritz vegetable oil cooking spray, to coat pan
12 oz skirt steak
4 cups fresh spinach
1. In a medium sized bowl combine tomato, onion, vinegar, oil, salt and pepper. Let salad sit at room temperature up to an hour, in the refrigerator up to 12 hours, or use immediately.
2. Heat heavy bottom skillet over medium heat. Spray steak with vegetable oil spray. Place steak in pan and cook till browned (about 2 minutes), turn steak and cook for an additional 2 minutes.
3. Remove steak from pan and let rest for at least 5 minutes. Slice thinly against the grain. Toss steak and spinach with the summer salad and serve.