In a large bowl, combine wine, garlic, rosemary and 4 Tbsp (60 mL) olive oil. Add steaks, turning to coat. Cover and refrigerate for two to three hours.
Remove steaks from marinade, season with pepper and allow to come to room temperature.
Heat grill to medium. Cook tomato halves and fennel until slightly blackened. Turn and cook for a few minutes more, then roughly chop.
In a medium bowl, combine tomato and fennel with parsley, chives, vinegar, remaining 2 Tbsp (30 mL) olive oil, plus salt and pepper.
Grill steaks for four minutes, turn and reduce heat to low. Cook five minutes more (or until done to your liking). Remove, cover with foil and let rest for three minutes. Place a steak on each of four plates, and serve with the fennel and tomato salad.
Per serving: 374 calories, 26 g protein, 25 g fat (8 g saturated fat), 10 g carbohydrates, 4 g fibre, 62 mg cholesterol, 125 mg sodium