Pat the flank steak dry with paper towels. Rub both sides with 1 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Let it rest at room temperature while you prepare other ingredients, about 15-20 minutes. Preheat your grill or a heavy grill pan to medium-high heat.

While the steak rests, cook the bacon strips in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble once cooled. If your eggs aren't pre-boiled, now is a good time to boil them for 8-10 minutes until firm, then cool and peel.

Place the seasoned steak on the preheated grill. Grill for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F), or longer for desired doneness. Once cooked, transfer the steak to a cutting board, tent loosely with foil, and let it rest for at least 10 minutes before slicing against the grain into thin strips.

In a small bowl, whisk together the 0.25 cup extra virgin olive oil, red wine vinegar, Dijon mustard, garlic powder, remaining 0.25 tsp kosher salt, and 0.25 tsp black pepper until well combined and emulsified. Taste and adjust seasoning as needed.

In a large shallow bowl or on individual plates, arrange a bed of chopped Romaine lettuce. Artfully arrange the sliced grilled steak, quartered hard-boiled eggs, diced avocados, halved grape tomatoes, crumbled blue cheese, and crumbled bacon over the lettuce.

Drizzle the red wine vinaigrette generously over the assembled salad just before serving. Enjoy immediately!