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For the marinade, grate 3 cloves of garlic into a large bowl. Add the coconut aminos, lemon juice, balsamic vinegar, and ¾ teaspoon of red pepper flakes, and whisk everything together. Add the flank steak to the marinade, and use tongs to flip it over so that all sides are coated. Marinate in the refrigerator for at least 1 hour (or up to 24 hours).
To cook the steak, heat a large skillet over medium/high heat with olive oil, and once hot, sear the flank steak on one side for 4-5 minutes. Flip and cook for an additional 4-5 minutes, or until a thermometer inserted into the thickest portion of the steak reads 145°F.
Let the steak rest for 10 minutes, then slice it against the grain.
For the dressing, whisk the Greek yogurt with 1 large clove of grated garlic, ½ teaspoon sea salt, and the juice of 1 large lemon until smooth.
Assemble the bowls with equal portions of the romaine, hummus, cucumber, tomato, pickled onions, steak, feta cheese, a lemon wedge, and fresh chopped parsley. Either add the dressing right away and enjoy, or store the dressing separately.