In a glass baking dish or large container, combine the 4 flank steaks with the Marinade ingredients and let marinate in the refrigerator for 4 hours.
Preheat your grill for a two zone cooking – having one side at high heat and the other at medium heat.
Cut the Romaine lettuce in half lengthwise and season with olive oil, lemon juice, salt and pepper.
Place the wine marinated flank steaks in your grill over high heat and cook for 5 to 6 minutes per side; Use an instant read thermometer to achieve the desired doneness.
Place the seasoned romaine lettuce in your grill over medium heat and grill for 2 minutes.
Cut the lettuce into stripes of about 1 inches thick and place into a salad bowl; Mix in all remaining Grilled Salad ingredients.
Serve the steaks with grilled salad as a side. Enjoy!