In a mixing bowl, prepare Caesar dressing. Whisk together yogurt, mayonnaise, 1/4 cup Parmesan, lemon juice, olive oil, Worcestershire, anchovy paste (or 1/4 teaspoon salt if not using anchovy paste), garlic and 1/4 teaspoon pepper. Refrigerate.

Preheat grill to medium high, season strip steaks with salt and remaining pepper and grill to desired doneness, 5-7 minutes per side for medium rare. Allow steaks to rest 5-10 minutes, lightly cover with foil. While steaks are resting, turn grill to high or use remaining heat from charcoal.

Lightly spray or brush romaine hearts with oil, using just enough to coat the flat core surface. Briefly grill lettuce to create a char on it without letting the lettuce get soggy; about 1-2 minutes.

Serve romaine whole or chopped, top with Caesar dressing. Thinly slice steak and place on top of salad; garnish with remaining Parmesan.