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Combine marinade ingredients in medium bowl and whisk until combined. Place half the marinade in small bowl and reserve for basting; cover and refrigerate. Place remaining marinade in gallon ziptop bag. Slice beef into 1/4 inch wide strips across the grain. Place beef into bag with marinade and refrigerate 2 hours, or overnight.
Prepare a gas or charcoal grill for medium-high heat. Soak 16 (6-inch) wooden skewers in water for 10 minutes. Remove beef from bag; discard marinade. Thread beef onto skewers.
Split romaine heads inhalf lengthwise, leaving root end attached. Whisk together 1/4 cup olive oil and balsamic vinegar in small bowl. Drizzle over lettuce halves; sprinkle with salt and pepper.
Brush grill rack with remaining 2 Tablespoons oil; place skewers and lettuce halves on rack. Grill skewers uncovered 4-6 minutes; baste frequently with reserved marinade and turn occasionally. Grill romaine halves 1-2 minutes per side, or until slightly charred and wilted. Place romaine halves on platter and top with skewers. Garnish by sprinkling with Craisins and chopped cilantro.
Per Serving: Cal. 812 (41% DV), Fat Cal. 357, Pro. 25 g (51% DV), Carb. 87 g (29% DV), Fat 40 g (61% DV), Chol. 70 mg (23% DV), Sod. 1707 mg (71% DV), Vit. A 128 RE (27% DV), Vit C 13 mg (21% DV), Vit. E 0 mg (0% DV), Calcium 45 mg (5% DV), Iron 3 mg (19% DV), Folate 38 Ug (10% DV), Zinc 6 mg (37% DV), Pot. 614 mg (18% DV), Dietary Exchange: Fruit 6, Meat 3, Fat 6.
2007 Ultimate Cranberry Recipe Contest Finalist:
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