Scale

¼ cup (60 mL) barbecue sauce

2 tbsp (30 mL) balsamic vinegar

1 lb (500 g) Beef Strip Loin Grilling Steaks, about ¾ inch (2 cm) thick

⅓ cup (75 mL) grated Parmesan cheese, divided

¼ cup (60 mL) EACH oil and mayonnaise

1 tbsp (15 mL) EACH fresh lemon juice and Dijon mustard

2 cloves garlic, minced

1 tsp (5 mL) Worcestershire sauce

Salt and pepper

1 head romaine lettuce, torn into bite-size pieces (about 10 cups/2.5 L)

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Combine barbecue sauce and balsamic vinegar in shallow dish; add steaks, turning to coat. Marinate for 15 minutes.
Meanwhile, whisk together 2 tbsp (30 mL) of the Parmesan, the oil, mayonnaise, lemon juice, mustard, garlic, Worcestershire sauce, and salt and pepper to taste in a large bowl. Set aside.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season all over with salt and pepper to your taste. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into steaks reads 145°F (63°C) for medium-rare doneness at the least. Transfer to cutting board and let rest for 5 minutes.
Meanwhile, add lettuce and remaining Parmesan to dressing; toss to coat. Divide among 6 plates. Cut steak across the grain into thin slices and place steak strips on salads.