First prepare the pan sauce and shallots. For the tomato pan sauce, heat a large saute pan over medium high heat. Add the butter and olive oil. Add potatoes to pan and cook for 6-8 minutes, shaking the pan and turning the potatoes as needed. Each side of the potato should become crispy, golden and cooked through. Add the tomatoes to pan and saute for 3-4 minutes, or until the tomatoes just begin to soften. Add the thyme, basil, balsamic vinegar, and white wine vinegar to pan. Turn off heat, then season with salt and pepper. For the shallots, start heating the oil to reach 325 degrees. While heating, mix together shallots, flour, bread crumbs, salt and pepper. Coat shallots completely in flour mixture. Once the oil is hot, use fingers to break shallots into small rings. Shake off excess flour and add to oil. Do not over-crowd oil or shallots will not crisp up. Cook shallots until golden brown, 1-2 minutes. Remove from oil, drain and transfer to a paper towel lined plate. Season lightly with salt.

To grill steaks, heat a cast iron grill pan until very hot. Lightly season steaks with coarse salt on both sides. Add steaks to grill pan and let cook for 2-3 minutes. Flip steaks over and cook another 2 minutes, or until medium rare. Make sure to get a nice grilled crust on each side of steak. Remove from heat and set aside. To plate dish, place fresh spinach leaves on plate. Top spinach with tomato pan sauce, drizzling liquid around plate. Top with steak and finish off with crispy shallots.