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.
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.