Flank Steak Salad


small baguette, or 1/2 a regular baguette, cut into 1" cubes

1/2 c. olive oil

1 lb. flank steak

head of farmers' market, romaine, or butter lettuce, torn into bite-sized pieces

2 heirloom tomatoes, chopped

2 avocados, peeled, seeded, and chopped

6 radishes, scrubbed and quartered

1 c. castelvetrano olives, halved (or your favorite green olives)

1/2 c. Greek yogurt
1/2 c. buttermilk
1 small clove garlic, minced
2 tbsp. fresh lemon juice

Heat olive oil over medium heat.  Add bread cubes and fry, tossing occasionally, until bread is golden.  Remove from heat.
Meanwhile, preheat grill.  Season steak generously with salt and pepper.  Lower heat to medium and cook steak about 5 minutes per side, until medium rare.  Remove from grill and let rest 15 minutes.

Whisk yogurt, buttermilk, garlic, and lemon juice in a small bowl.  Season with salt and pepper.

Toss all ingredients in a large bowl with the dressing and serve immediately.