Cook the steak on a non-stick grill until done (medium or medium rare).

In a skillet or wok, heat the coconut oil over medium high heat and add the spinach.

Cook the spinach until just wilted and add the raspberries. Cook until the spinach is fully filted and the berries are soft.

Add the almonds and cook for another minute.

Remove the spinach and berry mixture and serve with the steak.