Heat the BBQ until good and hot.
Take the steaks and rub with a little of the olive oil and season with salt and pepper.
Cook the steaks on the hottest part of the BBQ for 1- 2 minutes each side. Allow to rest on a piece of foil to catch the resting juices.
In a jug, whisk together the red wine vinegar, lemon zest and juice and the mustard powder with some seasoning. Gradually whisk in the olive oil then add any juices from the resting steak.
Toss the pea shoots, watercress, mint and radishes together with half of the dressing in a salad bowl and then place on a serving platter.
Slice the steaks thinly on an angle, arrange on top of the leaves, scatter with the parmesan and drizzle with the remaining dressing and serve.
Visit our BBQ recipe section for more ideas.