This recipe is perfect for a summer evening as most of the ingredients are grilled and the fresh salad dressing is the right accompaniment for this meal.
1-1/2 lb. flank steak
3/4 cup buttermilk
1/4 cup sour cream
2 Tablespoons freshly grated Parmesan cheese
1 Tablespoon chopped fresh basil
1 Tablespoon fresh lemon juice
2-3 dashes Worcestershire sauce
1-2 dashes hot sauce
1 tomato, diced
2 ripe avocados, peeled and halved
1 head of romaine, cut in half lengthwise
Salt and pepper the flank steak. Grill at medium heat for 7 minutes. Flip the steak and grill for an additional 6 minutes. Let rest for 5 minutes and then thinly slice against the grain and cube the steak. Whisk together the buttermilk through hot sauce until smooth; add salt and pepper to taste. Add the avocados and romaine to the grill and cook for 1-2 minutes, or until grill marks appear. Slice avocados and chop lettuce. Place in a large bowl with steak cubes, tomato, and croutons. Drizzle with dressing. Add salt and pepper to taste.
This recipe was adapted from Southern Living Magazine.