In a bowl, combine olive oil, garlic powder, salt, and pepper to create a marinade. Coat the flank steak evenly with this mixture and marinate for at least 30 minutes.

Preheat your grill to medium-high, about 400°F (200°C). Grill the marinated flank steak for 4-5 minutes on each side until medium-rare. Let it rest for 5-10 minutes covered with foil.

Wash and chop the romaine lettuce into bite-sized pieces. Half the cherry tomatoes and dice the avocado. Cook the bacon until crispy and chop it. Slice the hard-boiled eggs.

In a large mixing bowl, combine the romaine, tomatoes, avocado, bacon, blue cheese, and eggs. Toss gently and drizzle with dressing.

Slice the rested flank steak against the grain and layer it atop the assembled salad. Serve immediately.