1. Take the meat out of the refrigerator 10 minutes in advance. Oil it on both sides with a brush, to prevent it from attaching to the pan. Salt your steak, bring out its flavor and preserve its juice, then pepper it.
2. Meanwhile, clean lettuce and tomatoes. Cut the leaves and tomatoes. Arrange in a salad bowl.
3. Prepare the vinaigrette: Mix the olive oil and the balsamic vinegar. Add the mustard, a pinch of salt and pepper and mix.
4. Mince the shallot and put in the vinaigrette. Salt and pepper. Book.
5. Heat your pan (grill) and put in the meat. Cook your steak 4 minutes on one side without touching it.
6. Turn it over, and let it cook for another 4 minutes, still without touching it.
7. Press the steak lightly to control the cooking. A steak à point must remain tender.
8. After cooking, let your steak sit for a few minutes on a preheated plate, for a perfect distribution of the juices of the meat.
9. Pour the vinaigrette on your salad. Serve your steak with the crunchy salad and delicious French fries.